Herbed Roasted Vegetables

Herbed Roasted Vegetables

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 medium sweet potatoes or white potatoes, cut into 1-inch cubes (about 12 ounces)
  • 2 carrots, cut into 1-inch chunks
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 1 medium red onion, quartered
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried mixed herbs (such as marjoram, thyme, rosemary, and oregano), crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Cover with foil. Bake in a 425°F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender.

Nutrition information

  • Serving size: ⅙ recipe
  • Per serving: 113 calories; 3 g fat(-1 g sat); 4 g fiber; 22 g carbohydrates; 2 g protein; 116 mg sodium;
  • Carbohydrate Servings:

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