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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 3 g total fat; 116 mg sodium. 22 g carbohydrates; 4 g fiber; 2 g protein;

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