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Southwestern Roasted Vegetables

Cathy Agan

Southwestern_Roasted_VegetablesjpgIngredients:

  • 4 cups peeled sweet potatoes, cut in 1-inch cubes
  • 1 ½ cups zucchini, cut into small chunks
  • 1 small red or yellow onion, cut into small chunks
  • 2 tablespoons olive oil
  • 3 tablespoons reduced-sodium taco seasoning mix
  • Salt to taste (optional)

Directions:

Preheat oven to 425 degrees. Coat a baking sheet with nonstick cooking spray or line with foil. In a large bowl, combine the sweet potatoes, zucchini, and onion. Toss with the olive oil to coat the vegetables. Sprinkle with taco seasoning and salt (if using). Spread the vegetables on the baking sheet. Bake for 40 minutes, shaking the pan every 15 minutes, until the vegetables are tender and roasted.

Yields: 8 servings

Source: LSU AgCenter Diabetes NEWS Curriculum - Adapted from Trim and Terrific Diabetic Cooking, Holly Clegg

7/11/2022 8:39:44 PM
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