Roasted Vegetables with Gremolata

Roasted Vegetables with Gremolata

0 Reviews
From: Diabetic Living Magazine

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Roasted Vegetables
  • 1 medium butternut squash, peeled, seeded, and cut into ½-inch pieces
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • ½ medium head cauliflower, trimmed and cut into ½-inch slices (1¾ cups)
  • ½ medium bunch broccoli, trimmed and cut into ½-inch slices (1½ cups)
  • 1 cup red bell pepper, seeded and cut into bite-size strips (1 large)
  • 2 tablespoons lemon juice
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 large clove garlic, minced
  • ½ teaspoon ground pepper
  • ½ teaspoon finely shredded orange peel
  • Gremolata
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons chopped sun-dried tomatoes (not oil-packed)
  • 2 tablespoons sliced almonds, toasted


  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. To prepare vegetables, place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with ¼ 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.
  3. Meanwhile, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, ground pepper, orange peel, and the remaining ¼ teaspoon salt in a small bowl; set aside.
  4. For gremolata, stir together parsley, scallions, sun-dried tomatoes, and almonds in another bowl.
  5. Add the lemon juice mixture to the roasted vegetables; toss to coat. Transfer to a serving dish; sprinkle with the gremolata.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 100 calories; 4 g fat(1 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 65 mcg folate; 0 mg cholesterol; 6 g sugars; 8,362 IU vitamin A; 74 mg vitamin C; 58 mg calcium; 1 mg iron; 182 mg sodium; 516 mg potassium
  • Nutrition Bonus: Vitamin A (167% daily value), Vitamin C (123% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat, ½ vegetable

Reviews 0