Easy Roasted Vegetables Recipe

Easy Roasted Vegetables Recipe photo by Taste of Home

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Try a tasty shortcut to full-roasted flavor with this versatile, down-home side dish from Amelia Sunderland in Nashville, Tennessee.

This recipe is:

Diabetic Friendly

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Easy Roasted Vegetables Recipe

Prep: 15 min. Bake: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

2 medium red potatoes, cut into 1/2-inch cubes
5 large fresh mushrooms, quartered
1 small green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon lemon juice
5 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender. Drain.
In a bowl, combine the remaining ingredients. Add potatoes and toss to coat. Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 181 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 307 mg sodium, 26 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Roasted Vegetables in Cooking for 2 Fall 2006, p54