Savory, sweet and satisfying, these roasted potatoes and leeks make a perfect side dish. Make it a complete meal and serve with roasted asparagus and seared salmon (see associated recipes).

Source: Diabetic Living Magazine

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Recipe Summary test

active:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 13x9x2-inch baking pan with nonstick spray; add potatoes to pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

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  • Roast, uncovered, for 25 minutes, stirring once. Add sweet pepper and leek and and toss to combine. Roast about 10 minutes more or until potatoes are tender and brown on the edges and pepper pieces are just tender.

Nutrition Facts

3/4 cup
112 calories; protein 2.2g; carbohydrates 18.5g; dietary fiber 2.5g; sugars 3.2g; fat 3.7g; saturated fat 0.5g; vitamin a iu 1308.7IU; vitamin c 48mg; folate 43.2mcg; calcium 24.1mg; iron 1.2mg; magnesium 28.6mg; potassium 490.7mg; sodium 166.4mg.

1 starch, 1/2 fat, 1/2 vegetable

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