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




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

3/4 cup
100 calories; protein 2.5g; carbohydrates 15.2g; dietary fiber 3.4g; sugars 5.6g; fat 4.3g; saturated fat 0.6g; vitamin a iu 8362.3IU; vitamin c 74mg; folate 65.5mcg; calcium 58.4mg; iron 1.1mg; magnesium 42.3mg; potassium 516.2mg; sodium 181.7mg.

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