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  1. #1
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Post Roasted Carrots, Parsnips or New Potatoes

    Roasted Carrots, Parsnips or New Potatoes
    8 carrots, parsnips or new potatoes
    3 cups chicken stock
    1 cup barbecue sauce
    Peel and remove ends from carrots or parsnips. In large pot, pour chicken stock and barbecue sauce over carrots, parsnips or potatoes. simmer over medium heat 15 minutes. Remove from heat. Cool. Heat grill. Remove vegetables from liquid. Brush or spray lightly with olive oil. Place vegetables on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Grill until hot and golden brown on all sides. 4 servings = about 130 calories.
    save the liquid the veggies were cooked for making soup. this freezes well. going camping? put the veggies, after cooking and cooling, into a plastice bag and keep chilled until ready to cook.

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