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Southwestern Roasted Vegetables

Southwestern Roasted Vegetables recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
  2. 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.
  3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Nutritional Information Per Serving:

Calories: 110
Fat: 4 grams
Sodium: 209 miligrams
Protein: 2 grams
Carbohydrates: 17 grams

Source: Holly Clegg's Trim & Terrific Diabetic Cooking