Cornmeal-Dusted Broiled Veggies

Name: Cornmeal-Dusted Broiled Veggies
Ingredients: 2 medium carrots, peeled; 1 small parsnip, peeled; 1 small sweet potato; 1 small low- to medium-starch potato, such as red bliss or white creamer; (do not use russets); 2 Tbs. olive oil; 2 Tbs. cornmeal

7 ingredients

10 steps

Ingredients

2 medium carrots, peeled
1 small parsnip, peeled
1 small sweet potato
1 small low- to medium-starch potato, such as red bliss or white creamer
(do not use russets)
2 Tbs. olive oil
2 Tbs. cornmeal

Directions

1

In medium saucepan, bring pot of water and 1 teaspoon salt to a boil.
2

Cut vegetables into 1/4-inch rounds.
3

Preheat broiler.
4

Blanch vegetables until barely fork tender, about 3 minutes.
5

Remove with slotted spoon to medium bowl.
6

Let cool a few minutes.
7

Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and freshly ground pepper to taste.
8

Coat cookie sheet with cooking spray; place coated vegetables in single layer on cookie sheet.
9

Broil until lightly browned, 5 to 6 minutes on the first side.
10

Turn vegetables and broil the other side an additional 4 minutes.