1 sm rutabaga (1 1/4 lb), peeled
2 Tbsp honey
1 Tbsp hoisin sauce*
1 1/2 tsp grated fresh ginger
1 tsp toasted sesame oil
1/2 tsp red wine vinegar
1/4 tsp five-spice powder or ground cinnamon
Preheat oven to 400ºF. Line a jelly-roll pan (basically, a baking sheet with 1" sides) with foil. Coat lightly with cooking spray.
Slice rutabaga 1/2" thick. Cut into 1/2"-wide strips. In a steamer basket set over simmering water, steam rutabaga, covered, 12 minutes, or just until tender.
Meanwhile, in a large bowl, combine honey, hoisin, ginger, oil, vinegar, and five-spice powder. Gently toss in rutabaga until evenly covered.
Place rutabaga mixture and liquid in the pan, and spread out in a single layer. Bake 30 minutes, turning over after 20 minutes, or until tender and golden.
Makes 4 servings
Per serving: 100 calories, 2 g protein, 22 g carbohydrate, 2 g fat, 0 mg cholesterol, 4 g fiber, 95 mg sodium
*Look for it in the international foods section of most major grocery stores.
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