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Roasted Potatoes, Carrots and Parsnips

Roasting vegetables is the best way to bring out their natural sweet flavor. It’s easy to do and these three fall veggies make a tasty medley.

Prep Time: 25 minutes   Cook Time: 20-30 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 90
  • Carbohydrate 16 g
  • Protein 1 g
  • Fat 3 g
  • Saturated Fat 0.4 g
  • Sugar 5 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 230 mg

This Recipe Serves 10

Ingredients

5 large (2 ¾ ounces each) carrots, peeled, ends trimmed, sliced on diagonal
4 large (5 ounces each) parsnips, peeled, ends trimmed, sliced on diagonal
2 (5 ounces each) sweet potatoes, peeled, cut into medium cubes
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons fresh herbs (thyme, oregano, sage, or rosemary)
Freshly ground black pepper, to taste

Instructions

  1. Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.
  2. Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking. 
  3. Serve warm or at room temperature.

From The Diabetes Comfort Food Cookbook by Robyn Webb

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Seasonal Fall Meals

Fall fruits and vegetables will add nutrition, color, and flavor to your meals. Here are some ways that you can fit more of them into your meal plan.

See Meal Plan