Roasted Winter Vegetable Blend (Diabetic)


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


Preheat oven to 400F. 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. Spread on shallow baking sheet or pan so that vegetables are in a single layer. Bake 4045 minutes, turning vegetables once with a spatula during cooking, until vegetables are fork-tender.
Yield: 6 servings

Helpful Hints:

Preparation time: 15 minutes
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 134
Carbohydrate: 26 g
Protein: 2 g
Fat: 2 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 45 mg
Fiber: 4 g
Exchanges per serving: 1 starch, 2 vegetable, 1/2 fat
Carbohydrate choices: 2

Return To List Of Recipe Titles