My Meals are on Wheels

Roasted Winter Vegetable Blend

I have a Delicious and Diabetic Friendly Side Dish to share with all of you, Roasted Winter Vegetable Blend. The recipe is made using Carrots, Sweet Potatoes, Russet Potato, Turnip, Parsnip, Onion, Tomato Paste, Olive Oil, Italian Herb Blend, and Black Pepper. This should go great with any meal! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Roasted Winter Vegetable Blend

Ingredients
Preparation time: 15 minutes

2 medium carrots, peeled
1 medium sweet potato, peeled
1 large russet potato
1 medium turnip, peeled
1 medium parsnip, peeled
1 large onion, peeled
2 tablespoons tomato paste
1 tablespoon olive oil
2 teaspoons Italian herb blend
Black pepper to taste

Directions
Yield: 6 servings
Serving size: 1 cup

1 – Preheat oven to 400°F. Cut carrots, sweet potato, potato, turnip, parsnip, and onion into chunks. Place in a large bowl. Mix tomato paste and olive oil into vegetables, stirring well to coat all surfaces. Sprinkle with herb blend and black pepper.

2 – Spread on shallow baking sheet or pan so that vegetables are in a single layer. Bake 40–45 minutes, turning vegetables once with a spatula during cooking, until vegetables are fork-tender.

Nutrition Information:
Calories: 134 calories, Carbohydrates: 26 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/roasted-winter-vegetable-blend/

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