Roasted Cauliflower, Onions, and Sweet Potatoes
- SERVES
- 4
Roasting your veggies in the oven is one way to bring out their natural great flavors, and it's super easy to do. With this recipe for Roasted Cauliflower, Onions, and Sweet Potatoes from the "Diabetes Carb Control Cookbook" you can enjoy a delicious medley of oven roasted vegetables anytime you'd like!
What You'll Need
- 3 cups fresh cauliflower florets, cut into 1-inch pieces
- 6 ounces sweet potato, peeled and cut into 3/4-inch cubes
- 1 medium onion, cut into 8 wedges
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
What to Do
- Preheat oven to 425 degrees F.
- Place the cauliflower, potatoes, and onion on large foil-lined baking sheet. Drizzle with the oil and toss gently until well coated. Arrange vegetables in a single layer and bake 10 minutes. Stir and bake 10-11 minutes or until potatoes are tender. Remove from oven.
- Sprinkle evenly with the salt and nutmeg. Wrap the vegetables in the foil and seal the edges. Let stand 10 minutes to absorb flavors and allow the natural juices to be released slightly.
Notes
Exchanges/Food Choices: 1/2 Starch | 2 Vegetable | 1/2 Fat
Nutritional Information: Calories 100 | Calories from Fat 30 | Total Fat 3.5g | Saturated Fat 0.5g | Trans Fat 0g | Cholesterol 0mg | Sodium 250mg | Potassium 420mg | Total Carbohydrate 15g | Dietary Fiber 3g | Sugars 7g | Protein 3g | Phosphorus 70mg
Copyright © 2014 American Diabetes Association. From Diabetes Carb Control Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.
Read NextGreenhouse Stuffed Peppers
