Roasted Chayotes with Garlic
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3 tablespoons olive oil
- Carbohydrate 17 g(6%)
- Fat 6 g(9%)
- Fiber 6 g(23%)
- Protein 3 g(6%)
- Saturated Fat 1 g(4%)
- Sodium 8 mg(0%)
- Calories 116
Preparation Preheat oven to 450°F with racks in upper and lower thirds. Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans. Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt. Cooks' note:Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).
Preparation Preheat oven to 450°F with racks in upper and lower thirds. Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans. Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt. Cooks' note:Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes).
