The Farmer's Exchange Online Home
Friday, June 18, 2021
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

Oven-Roasted Vegetables (Diabetic)

Published: Friday, July 31, 2020

2 medium baking potatoes, unpeeled, cut into 1" chunks (1 1/3 c.)

1 medium dark-orange sweet potato, unpeeled, cut into 1" chunks (1 c.)

2 medium onions, cut crosswise in half, then cut into wedges

1/3 c. Italian dressing

¼ tsp. ground red pepper (cayenne)

1 medium bell pepper, cut into 1" squares

Move oven rack to position slightly above middle of oven. Heat oven to 500°. Generously spray 13x9" pan with cooking spray. Place baking potatoes, sweet potato and onions in pan.

In small bowl, mix dressing and red pepper until blended; pour over vegetables. Cover with foil. Roast 20 minutes. Stir in bell pepper. Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender. —6 servings.

• Nutrition Info (per serving): 110 calories, 4 g fat, 0 g saturated fat, 1 g protein, 17 g carbohydrate, 0 mg cholesterol, 2 g fiber, 150 mg sodium. Exchanges: 1 starch, ½ fat.

Return to Top of Page