Roasted Fall Vegetables

Roasted Fall Vegetables
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: shutterstock.
Summary

So easy—just three steps from start to finish. Roasting wakes up the sweetest flavors in these veggies.

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    11 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

11 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 60

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Total Carbohydrate 7g
    • Dietary Fiber 3g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 290mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Fat

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • cauliflower (cut into small florets)
    1 head (about 1 lb)
  • fresh Brussels sprouts (trimmed and cut in half)
    1 lbs
  • baby carrots
    2 cup
  • olive oil
    3 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
Directions

Directions

  1. Preheat the oven to 400 degrees F. Spray a baking sheet with the cooking spray.

  2. In a large bowl, mix together all ingredients. Pour the vegetables onto the prepared baking sheet.

  3. Bake on the lower oven rack for 25 minutes.

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