Roasted Vegetable Medley - 24g Carbs, 4g Fiber
From: Taste of Home
Originally published as Roasted Vegetable Medley in Country Extra
January 2009, p49
This veggie dish is good with any meat, but I especially like it with
pork. And because the vegetables can be prepared in advance, I have
more time to enjoy my dinner guests. —Shirley Beauregard, Grand
Junction, Colorado
This recipe is: Diabetic Friendly
Prep: 25 min
Bake: 30 min
Servings: 7
3 Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp minced fresh rosemary OR 2 tsp dried rosemary, crushed
1 Tbsp minced fresh thyme OR 1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
In a large bowl, combine the potatoes, red peppers, squash, sweet potato
and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour
over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake,
uncovered, at 425 degrees Ffor 30-40 minutes or until tender, stirring occasionally.
Servings: 7
Serving Size: 1 cup
Nutrition per Serving:
152 Calories, 6g Fat, 1g Saturated Fat, 0 Cholesterol, 347mg Sodium,
24g Carbs, 4g Fiber, 2g Protein
Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat
