Toss sweet potatoes, carrots, red onions, and parsnip with a little oil and herbs for an easy side dish. Roast them alongside chicken, pork loin, or beef.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place potatoes, carrots, parsnip, and red onion in a 13x9x2-inch baking pan. Combine oil, garlic, mixed herbs, salt, and pepper in a small bowl. Drizzle over vegetables, tossing to coat.

  • Cover with foil. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.

Nutrition Facts

113 calories; protein 2g 4% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars -1g; fat 3g 5% DV; saturated fat -1g -5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 116mg 5% DV; thiamin -1mg -100% DV.