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Roasted Vegetables with Apples- prep: 10 minutes
- cook: 30 minutes
- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 229 % Daily Value *
- Total Fat: 15 g 22.31%
- Saturated Fat: 3 g 14.99%
- Trans Fat: 0 g %
- Cholesterol: 10 mg 3.44%
- Sodium: 563 mg 23.47%
- Calcium: 82 mg 8.19%
- Potassium: 4 mg 0.11%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.01%
- Zinc: 0 mg 0%
- Total Carbohydrate: 20 g %
- Dietary Fiber: 5 g 18.6%
- Sugar: 7 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 300.72%
- Vitamin C 6.89%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables2
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
Ingredients
2 medium tart apples, peeled and chopped
2 cups baby carrots
1 large onion, cut into wedges
1/2 pound redskin potatoes, cut into quarters
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper to taste
Instructions
Preheat oven to 425°F. Add aluminum foil to a rimmed baking pan and spray with non-stick cooking spray.
In a bowl, combine all ingredients and mix well.
Place vegetables on baking pan in one layer.
Roast for about 30 minutes or until all vegetables are tender.