Herbed Roasted Vegetables
Recipe from
Diabetic Living
Toss sweet potatoes, carrots, red onions, and parsnip with a little oil and herbs for an easy side dish. Roast them alongside chicken, pork loin, or beef.
Servings:
Makes 6 servings.
Prep Time:
15 mins
Total Time:
50 mins
Ingredients
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2medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)see savings
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2carrots, cut into 1-inch chunkssee savings
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1medium parsnip, peeled and cut into 1-inch piecessee savings
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1medium red onion, quarteredsee savings
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1 tablespoonolive oilsee savings
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3cloves garlic, mincedsee savings
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2 teaspoonsdried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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Directions
1.
Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper. Drizzle over vegetables, tossing to coat.
2.
Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.
Nutrition information
Per serving: Calories 113, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 116 mg, Carbohydrate 22 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 172%, Vitamin C 26%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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