Recipe: Glazed root vegetables

Dietitian's tip: Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

SERVES 4

Ingredients

1 1/2 cups water
1/2 cup pearl onions, cut into 1-inch pieces
1/2 cup baby carrots, cut into 1-inch pieces
1/2 cup small turnips, cut into 1-inch pieces
1/2 cup new potatoes, cut into 1-inch pieces
2 teaspoons sugar
1 teaspoon olive oil

Directions

In a saucepan, add the water, onions, carrots, turnips and potatoes. Simmer uncovered over medium heat until vegetables are tender and the water is almost absorbed, about 15 minutes. Sprinkle with sugar and olive oil. Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a serving dish and serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1/2 cup
Calories	100	Cholesterol	0 mg
Protein	2 g	Sodium	50 mg
Carbohydrate	20 g	Fiber	1 g
Total fat	1 g	Potassium	357 mg
Saturated fat	trace	Calcium	31 mg
Monounsaturated fat	0.5 g