Roasted Turnips & Butternut Squash with Five-Spice Glaze
There's another vegan recipe that is both nutritious and flavorful called the Roasted Turnips & Butternut Squash with Five-Spice Glaze. It's too delicious not to share with family and friends!
- 4 medium turnips (about 1 1/2 pounds), peeled
- 1 small butternut squash, peeled and seeded
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 small red onion, halved and sliced
- 2 tablespoons molasses
- 1 teaspoon Chinese five-spice powder
- Position racks in upper and lower thirds of oven; preheat to 450 °F.
- Slice turnips and squash crosswise into 3/4-inch-thick slices. Cut each slice into 3/4-inch-wide strips or "sticks." Toss with oil, salt and pepper in a large bowl until well coated. Divide between 2 large rimmed baking sheets and spread into an even layer. (Set the bowl aside.)
- Roast the turnips and squash for 10 minutes. Carefully transfer back to the bowl. Gently stir in onion, molasses and five-spice powder to combine. Return the vegetables to the baking sheets; roast, stirring once halfway through and rotating the pans top to bottom and front to back, until tender, 15 to 20 minutes more.
- Tip: Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Click here to buy Chinese Five Spice and other herbs and spices
Photo Credit to: Eating Well
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