Roasted vegetables are an easy side dish as they give you time to prepare the rest of your meal while they roast in the oven. This recipe is tossed with a citrusy dressing and then sprinkled with a fragrant gremolata of parsley, scallions, sun-dried tomatoes, and toasted almonds. There's so much flavor in this dish that it works best with something simple like grilled fish or chicken. Source: Diabetic Living Magazine

Diabetic Living Magazine


Roasted Vegetables


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • To prepare vegetables, place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake, uncovered, for 20 minutes. Add cauliflower, broccoli, and bell pepper; toss to coat. Bake, uncovered, 20 to 25 minutes more or until the vegetables are tender.

  • Meanwhile, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and the remaining 1/4 teaspoon salt in a small bowl; set aside.

  • For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.

  • Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.

Nutrition Facts

100 calories; 4.3 g total fat; 0.6 g saturated fat; 182 mg sodium. 516 mg potassium; 15.2 g carbohydrates; 3.4 g fiber; 6 g sugar; 2.5 g protein; 8362 IU vitamin a iu; 74 mg vitamin c; 65 mcg folate; 58 mg calcium; 1 mg iron; 42 mg magnesium;