- 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
- 1 1/2 cups zucchini, cut into small chunks
- 1 small red onion, cut into small chunks
- 1 6-ounce package portabella mushroom slices, halved
- 2 tablespoons olive oil
- 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
- Salt to taste (optional)
- Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
- In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
- Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.
Recipe Yield: Yield: Makes 8 (1/2-cup) servings
Nutritional Information Per Serving:
Fat: 4 grams
Sodium: 209 milligrams
Protein: 2 grams
Carbohydrates: 17 grams
Source: Holly Clegg's Trim & Terrific Diabetic Cooking
Book Title: Holly Clegg's Trim & Terrific Diabetic Cooking