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Ingredients
- 2 sweet potatoes (about 1 pound), scrubbed, peeled, and cut into 32 wedges
- 3 turnips (about 8 ounces), peeled and cut into 18 wedges
- 1 medium red onion, cut into 16 wedges
- 1 1/2 cups baby carrots
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Preheat oven to 425°F. Place cut vegetables in large bowl. Add oil, garlic, salt, and pepper and toss.
Bake 40 to 45 minutes or until vegetables are tender and browned; stirring occasionally.
Yield: 6 servings.
Nutrition Facts Per Serving:
Calories: 120, Carbohydrates: 19 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 340 mg, Fiber: 4 g
Exchanges per serving: 1/2 Bread/Starch, 1 Fat, 1/2 Vegetable.
Copyright Diabetic Cooking.