Thread: Potatoes
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Old November 5, 2011   #49
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
Default Potatoes

Roasted Vegetable Medley

- 24g Carbs, 4g Fiber

From: Taste of Home
Originally published as Roasted Vegetable Medley in Country Extra
January 2009, p49

This veggie dish is good with any meat, but I especially like it with
pork. And because the vegetables can be prepared in advance, I have
more time to enjoy my dinner guests. —Shirley Beauregard, Grand
★★★★★★★★, Colorado

This recipe is: Diabetic Friendly

Prep: 25 min
Bake: 30 min
Servings: 7

3 Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp minced fresh rosemary OR 2 tsp dried rosemary, crushed
1 Tbsp minced fresh thyme OR 1 tsp dried thyme
1 tsp salt
1/2 tsp pepper

In a large bowl, combine the potatoes, red peppers, squash, sweet potato
and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour
over vegetables and toss to coat.

Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake,
uncovered, at 425 degrees Ffor 30-40 minutes or until tender, stirring
occasionally.

Servings: 7
Serving Size: 1 cup
Nutrition per Serving:
152 Calories, 6g Fat, 1g Saturated Fat, 0 Cholesterol, 347mg Sodium,
24g Carbs, 4g Fiber, 2g Protein

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat
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