- 2 medium carrots, peeled
- 1 medium sweet potato, peeled
- 1 large russet potato
- 1 medium turnip, peeled
- 1 medium parsnip, peeled
- 1 large onion, peeled
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 teaspoons Italian herb blend
- Black pepper to taste
Preheat oven to 400°F. Cut carrots, sweet potato, potato, turnip, parsnip, and onion into chunks. Place in a large bowl. Mix tomato paste and olive oil into vegetables, stirring well to coat all surfaces. Sprinkle with herb blend and black pepper.
Spread on shallow baking sheet or pan so that vegetables are in a single layer. Bake 40–45 minutes, turning vegetables once with a spatula during cooking, until vegetables are fork-tender.
Yield: 6 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 134, Carbohydrates: 26 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 45 mg, Fiber: 4 g
Exchanges per serving: 1 starch, 2 vegetable, 1/2 fat. Carbohydrate choices: 2.
This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.