--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Chef Gloria 1030" <chefgloria1030@...> wrote:
>
> Roasted Fall Vegetables - 17g Carbs, 3g Fiber
>
> From: Taste of Home 2011
> I love serving this tender veggie side dish as part of a comforting
> dinner on a chilly night. The cayenne pepper lends zippy flavor that's
> not overpowering.
> Prep: 30 min
> Bake: 40 min
> Servings: 14
>
> 1 large acorn squash, peeled and cut into 1-1/2-inch cubes
> 1 large rutabaga, peeled and cut into 1-inch cubes
> 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
> 3 large carrots, peeled and cut into 1-1/2-inch pieces
> 1 medium parsnip, peeled and cut into 1-inch cubes
> 1/4 cup grated Parmesan cheese
> 1/4 cup canola oil
> 3 Tbsp minced fresh parsley
> 2 Tbsp paprika
> 2 tsp salt
> 1 tsp garlic powder
> 1/2 tsp cayenne pepper
>
> In a large bowl, combine the first five ingredients.
>
> In a small bowl, combine the remaining ingredients. Pour over vegetables;
> toss to coat.
>
> Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake,
> uncovered, at 425 degrees F for 40-50 minutes or until tender, stirring
> occasionally.
>
> Servings: 14
> Servings Size: 3/4 cup
> Nutrition Facts:
> 110 Calories, 5g Fat, 1g Saturated Fat, 1mg Cholesterol, 384 mg Sodium,
> 17g Carbs, 3g Fiber, 3g Protein
>
> Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch
>
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