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Enjoy this recipe from Delicious Recipes for Diabetics.
Submitted by: Geneva Rogers from Gillette, WY
4 turnips, peeled and quartered
2 parsnips, peeled and cut into one-inch slices
2 carrots, peeled and thickly sliced
1 yam, peeled and cut into one-inch slices
16 pearl onions, peeled
4 beets, peeled and quartered
4 cloves garlic
3 T. olive oil
2 T. fresh rosemary, chopped
1/4 t. pepper
Place all of the ingredients in a large plastic zipping bag. Close bag; turn several times to coat vegetables evenly. Spread mixture in a roasting pan; bake at 450 degrees for one hour. Makes 8 servings.
Nutrition Per Serving: 130 calories, 5g fat, 1g sat fat, 0mg cholesterol, 94mg sodium, 19g carbohydrate, 4g fiber, 7g sugars, 2g protein. Exchanges: 2 vegetable; 1 fat
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Place all of the ingredients in a large plastic zipping bag. Close bag; turn several times to coat vegetables evenly. Spread mixture in a roasting pan; bake at 450 degrees for one hour. Makes 8 servings.
Nutrition Per Serving: 130 calories, 5g fat, 1g sat fat, 0mg cholesterol, 94mg sodium, 19g carbohydrate, 4g fiber, 7g sugars, 2g protein. Exchanges: 2 vegetable; 1 fat
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