Oven Baked Vegetables Recipe

Oven Baked Vegetables Recipe photo by Taste of Home

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Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! —Joann Jensen (daughter), Lowell, Indiana

This recipe is:

Diabetic Friendly

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Oven Baked Vegetables Recipe

Prep: 10 min. Bake: 40 min.

Yield: 6 Servings

10 40 50

Ingredients

6 small red potatoes, quartered
16 baby carrots, halved lengthwise
1 small onion, cut into wedges
1/2 cup chicken broth
1-1/4 teaspoons seasoned salt, divided
2 medium zucchini, chopped
2 tablespoons minced fresh parsley

Directions

In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt.
Cover and bake at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 59 calories, trace fat (trace saturated fat), trace cholesterol, 424 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Potato Vegetable Medley in Taste of Home December/January 2009, p65