Roasted Fall Vegetables - 17g Carbs, 3g Fiber
From: Taste of Home 2011
I love serving this tender veggie side dish as part of a comforting
dinner on a chilly night. The cayenne pepper lends zippy flavor that's
not overpowering.
Prep: 30 min
Bake: 40 min
Servings: 14
1 large acorn squash, peeled and cut into 1-1/2-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-1/2-inch pieces
1 medium parsnip, peeled and cut into 1-inch cubes
1/4 cup grated Parmesan cheese
1/4 cup canola oil
3 Tbsp minced fresh parsley
2 Tbsp paprika
2 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper
In a large bowl, combine the first five ingredients.
In a small bowl, combine the remaining ingredients. Pour over vegetables;
toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake,
uncovered, at 425 degrees F for 40-50 minutes or until tender, stirring
occasionally.
Servings: 14
Servings Size: 3/4 cup
Nutrition Facts:
110 Calories, 5g Fat, 1g Saturated Fat, 1mg Cholesterol, 384 mg Sodium,
17g Carbs, 3g Fiber, 3g Protein
Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch
