Roasted Potatoes, Carrots, and Parsnips

Roasted Potatoes, Carrots, and Parsnips

This Recipe Serves 10

Ingredients

5 large (2 ¾ ounces each) carrots, peeled, ends trimmed, sliced on diagonal
4 large (5 ounces each) parsnips, peeled, ends trimmed, sliced on diagonal
2 (5 ounces each) sweet potatoes, peeled, cut into medium cubes
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons fresh herbs (thyme, oregano, sage, or rosemary)
Freshly ground black pepper, to taste

Instructions

1. Heat the oven to 450 degrees F. In a large bowl, combine the vegetables with the oil, salt, and herbs. Toss to coat.
2. Arrange vegetables on two parchment paper-lined baking sheets. Roast until soft on the inside and browned on the outside, about 20-30 minutes. Flip the vegetables halfway through the cooking. 
3. Serve warm or at room temperature.

Nutritional Facts

Serving Size: 1/2 cup

• Calories90
• Carbohydrate16 g
• Protein1 g
• Fat3 g
• Saturated Fat0.4 g

• Sugar5 g
• Dietary Fiber3 g
• Cholesterol0 mg
• Sodium230 mg

From The Diabetes Comfort Food Cookbook by Robyn Webb