Recipe Image

Roasted Veggie Mash

  • 20 m
  • 50 m
Diabetic Living Magazine
“The flavor of roasted sweet potatoes, carrots, onions, and garlic are combined in this mashed vegetable side dish. Pureeing the cooked vegetables with a bit of grated fresh ginger makes this dish extra special.”

Ingredients

    • 1 (8 ounce) sweet potato, peeled and cut into 2-inch pieces
    • 2 medium carrots, quartered
    • 1 small onion, cut into thin wedges
    • 2 cloves garlic, halved
    • 4 teaspoons olive oil
    • 1 teaspoon grated fresh ginger
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper, plus more for garnish
    • 2-4 tablespoons fat-free milk

Directions

  • 1 Preheat oven to 425°F. Place sweet potato, carrots, onion, and garlic in a 3-quart square baking dish or a 13x9-inch baking pan. Drizzle with oil and toss to coat. Cover with foil.
  • 2 Roast for 20 minutes. Remove the foil; stir the vegetables. Roast, uncovered, for 10 to 15 minutes more or until the vegetables are tender.
  • 3 Transfer the vegetables to a food processor. Add ginger, salt, and teaspoon ground pepper. Cover and process just until coarsely pureed, adding the 2-4 tablespoons milk as necessary for desired consistency. If desired, garnish with additional ground pepper.
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