Citrus Roasted Carrots, Celery and Green Onions

Jan 01, 2009

As soon as the chicken is in the oven get busy preparing the vegetables. Line a rimmed baking sheet with heavy-duty foil. Be sure to take this extra step to make clean up easy. You will notice that fat is not necessary in this recipe and that allows for the higher fat content of the dark meat chicken thighs. Sugar sensitive post-ops may be concerned about the honey in the glaze. Per serving this is a small amount and when eaten with the complex carbohydrates and protein you should not experience dumping. The honey is needed to help the vegetables roast to a rich color. You may decrease the amount of honey to taste. For convenience substitute pre-washed baby carrots for the large carrots.

Ingredients:
2 medium carrots per person, sliced 1/2-inch discs
1 rib of celery per person, sliced 1/2-inch pieces
2 green onions per person, sliced 1/2-inch pieces
1 orange, zested & juiced
1-2 tablespoons honey
1 (1-inch) piece ginger

1 orange per person


Directions:
Place the prepared vegetables on a foil lined baking sheet. Toss to combine. Over a small bowl zest one orange and then squeeze the juice from it. Add honey to taste. Using a microplane or zesting tool, working over the bowl, grate the ginger making sure to capture the juice. Use a fork and whisk the juice, honey and ginger together. Pour over the carrot mixture and toss making sure all vegetables are coated. The photo above shows the vegetables glistening with the glaze. Spread vegetables in an even layer on the baking sheet. Place in oven on lower rack (below the chicken). Stir once during baking. The vegetables will be tender and roasted in about 20 minutes. Serve warm with the chicken.

While the vegetables cook quarter the remaining oranges to serve with the meal or as a refreshing and nutritious dessert.

Per serving: 62 calories, 2 grams protein, 15 grams carbohydrate, 5 grams dietary fiber, and 16% (546mg) of your recommended daily value of potassium.

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