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Roasted Sweet Potatoes & Cauliflower
Roasted Sweet Potatoes & Cauliflower
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From: What to Eat with Diabetes 2019
Roasting intensifies the sweetness of the sweet potatoes and gives the cauliflower a wonderful nutty flavor in this simple, healthy side dish. A sprinkling of garlic powder and Parmesan cheese makes the dish really special. Serve this easy side along with pork or chicken or add to a grain bowl for a vegetarian dinner.
- By: Diabetic Living Magazine
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups cauliflower florets
- 2 cups diced sweet potato (1-inch)
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- ⅓ cup grated Parmesan cheese
Preparation
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Prep
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Ready In
- Preheat oven to 400°F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a 15-by-10-inch baking pan; stir to coat well.
- Roast the vegetables until just tender, 25 to 30 minutes, stirring twice.
- Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5 minutes more.
- Note: See this recipe in our 1,500-calorie diabetes meal plan.
- Serving size: 1 cup
- Per serving: 175 calories; 9 g fat(2 g sat); 4 g fiber; 20 g carbohydrates; 5 g protein; 69 mcg folate; 6 mg cholesterol; 5 g sugars; 0 g added sugars; 9,499 IU vitamin A; 53 mg vitamin C; 100 mg calcium; 1 mg iron; 261 mg sodium; 559 mg potassium
- Nutrition Bonus: Vitamin A (190% daily value), Vitamin C (88% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1½ fat, 1 starch, 1 vegetable
