Savory, sweet and satisfying, these roasted potatoes and leeks make a perfect side dish. Make it a complete meal and serve with roasted asparagus and seared salmon (see associated recipes). Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 13x9x2-inch baking pan with nonstick spray; add potatoes to pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

  • Roast, uncovered, for 25 minutes, stirring once. Add sweet pepper and leek and and toss to combine. Roast about 10 minutes more or until potatoes are tender and brown on the edges and pepper pieces are just tender.

Nutrition Facts

112 calories; 3.7 g total fat; 0.5 g saturated fat; 166 mg sodium. 491 mg potassium; 18.5 g carbohydrates; 2.5 g fiber; 3 g sugar; 2.2 g protein; 1309 IU vitamin a iu; 48 mg vitamin c; 43 mcg folate; 24 mg calcium; 1 mg iron; 29 mg magnesium;