MAPLE-GINGERROOT VEGETABLES
Drizzling golden maple syrup on these roasted vegetables adds instant comfort.
—Kelli Ritz, Innisfail, AB
Prep: 35 min. • Bake: 45 min. Makes: 24 servings
5 medium parsnips, peeled and sliced 5 small carrots, sliced 3 medium turnips, peeled and cubed 1 large sweet potato, peeled and cubed 1 small rutabaga, peeled and cubed 1 large sweet onion, cut into wedges 1 small red onion, cut into wedges
2 Tbsp. olive oil
1 Tbsp. minced fresh gingerroot 1 tsp. salt 1/2 tsp. pepper 1 cup maple syrup
1. Place the parsnips, carrots, turnips, potato, rutabaga and onions in a large bowl; add the oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
2. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until tender, 20-25 minutes longer, stirring once more.
3/4 CUP 92 cal., 1g fat (0 sat. fat), 0 chol., 119mg sod., 20g carb.
(13g sugars, 2g fiber), 1g pro.
DIABETIC EXCHANGES 1 starch.
PUMPKIN EGG BRAID
I created this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. It’s so good slathered with different flavored butters.
—Sara Mellas, Hartford, CT
Prep: 30 min. + rising • Bake: 20 min. Makes: 1 loaf (12 slices)
1 pkg. (1/4 oz.) active dry yeast 3 Tbsp. warm water
(110° to 115°)
1/2 cup canned pumpkin
1 large egg, room temperature 2 Tbsp. light brown sugar 2 Tbsp. butter, softened
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 to 21/2 cups bread flour
EGG WASH
1 large egg 1 Tbsp. water
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under.
4. Cover with a towel; let rise until almost doubled, about 45 minutes. Preheat oven to 350°.
5. For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. 1 SLICE 126 cal., 3g fat (2g sat. fat), 36mg chol., 129mg sod., 20g carb. (3g sugars, 1g fiber), 4g pro. DIABETIC EXCHANGES 1 starch, 1/2 fat.