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.

Diabetic Living Magazine
Source: 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

100.3 calories; protein 2.5g 5% DV; carbohydrates 15.2g 5% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 5.6g; fat 4.3g 7% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 8362.3IU 167% DV; vitamin c 74mg 123% DV; folate 65.5mcg 16% DV; calcium 58.4mg 6% DV; iron 1.1mg 6% DV; magnesium 42.3mg 15% DV; potassium 516.2mg 15% DV; sodium 181.7mg 7% DV.