Roasted Root Vegetables (Diabetic)

Ingredients:

2 sweet potatoes (about 1 pound), scrubbed, peeled, and cut into 32 wedges
3 turnips (about 8 ounces), peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tablespoons olive oil
4 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper

Method:

Preheat oven to 425�F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.
Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.
Yield: 6 servings.

Helpful Hints:

Nutrition Facts Per Serving:
Calories:� 120
Carbohydrates:� 19 g
Protein:� 2 g
Fat:� 5 g
Saturated Fat:� 1 g
Cholesterol:� 0 mg
Sodium:� 340 mg
Fiber:� 4 g
�
Exchanges per serving:
1/2 Bread/Starch, 1 Fat 1/2 Vegetable.

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