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Roasted Vegetables Recipe

With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.—Cathryn J White, Newark, Delaware

This recipe is:

Diabetic Friendly

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Roasted Vegetables Recipe

Prep: 20 min. Bake: 1 hour

Yield: 20 Servings

20 60 80

Ingredients

5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)
7 medium carrots, cut into 1/2-inch slices
4 medium parsnips, peeled and cut into 1/2-inch slices
2 medium turnips, peeled and cut into 1/2-inch cubes
1 cup fresh or frozen pearl onions
1 medium red onion, cut into 1/2-inch wedges and halved
3 tablespoons butter, melted
3 tablespoons olive oil
1 tablespoon dried thyme
2 teaspoons salt
1/2 teaspoon pepper
2-1/2 cups brussels sprouts, halved
3 to 4 garlic cloves, quartered

Directions

In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently. Yield: 20 servings.

Nutritional Analysis: One serving (3/4 cup) equals 107 calories, 4 g fat (0.55 g saturated fat), 0 cholesterol, 281 mg sodium, 17 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Roasted Vegetables in Taste of Home December/January 2001, p54

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Roasted Vegetables

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(1-1) of 1 reviews

Reviewed on Oct. 31, 2011 by mhulton

excellent I added cubed butternut squash and cut the olive oil down to 2 T and used 2 T of earth balance instead of the butter to cut down on the calories. Make sure you do not overcook, you want the vegtables still to hold their shape. This is a very colorful dish!