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URL:   http://www.diabetesselfmanagement.com/recipes/vegetables/roasted_winter_vegetable_blend/print/

Roasted winter vegetable blend

Preparation time: 15 minutes

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
  Carbohydrate: 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


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