Oven-Roasted Spring Vegetable Medley Recipe

Oven-Roasted Spring Vegetable Medley Recipe photo by Taste of Home

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With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies—Trisha Kruse, Eagle, Idaho

This recipe is:

Diabetic Friendly

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Oven-Roasted Spring Vegetable Medley Recipe

Prep: 15 min. Bake: 35 min.

Yield: 10 Servings

15 35 50

Ingredients

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Directions

In a large bowl, toss the potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake at 425° for 15 minutes.
In the same bowl, combine the remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 90 calories, 3 g fat (trace saturated fat), 0 cholesterol, 131 mg sodium, 15 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Oven-Roasted Spring Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p167