Cornmeal-Dusted Broiled Veggies


This superfast dish is a great way to use a variety of root vegetables. Try it with turnip, rutabaga and daikon as well.

Meal plan: Serve with a package of prepared barbecued tempeh fingers. Make a quick slaw with preshredded cabbage tossed with minced ginger, garlic, cilantro, jalapeno, salt and rice vinegar. Serve banana soy pudding for a delicious dessert.

  • servingServings


  • 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


  1. In medium saucepan, bring pot of water and 1 teaspoon salt to a boil. Cut vegetables into 1/4-inch rounds.
  2. Preheat broiler. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool a few minutes.
  3. Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and freshly ground pepper to taste. Coat cookie sheet with cooking spray; place coated vegetables in single layer on cookie sheet. Broil until lightly browned, 5 to 6 minutes on the first side. Turn vegetables and broil the other side an additional 4 minutes.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 179
  • Carbohydrate Content: 27 g
  • Fat Content: 7 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 26 mg