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6 servings
suggest servings
| 3 | medium | carrots | |
| 2 | medium | parsnips | |
| 2 | each | broccoli stems | florets removed |
| 2 | cups | cauliflower florets | |
| 1/2 | cup | orange juice | |
| 2 | tablespoons | lemon juice | |
| 3 | tablespoons | maple syrup | |
| 1 | tablespoon | corn oil | |
| 1/2 | tablespoon | ginger | grated |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 1 | tablespoon | sesame seeds | toasted |
Peel carrots, parsnips and broccoli stalks, then halve vegetables lengthwise.
Roll-cut the vegetables and then steam with the cauliflower florets until tender-crisp.
In a large skillet, cook remaining ingredients, except the salt, pepper and sesame seeds, over moderately high heat until thick and syrupy, about 5 minutes.
Add vegetables, season and gently toss to mix.
Serve hot or ot room temperature sprinkled with sesame seeds.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 2.0g | 8% |
| Sugars 8.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 103% | Vitamin C | 44% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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