Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.
Southwestern Roasted Vegetables
This recipe is from "Holly Clegg's Trim & Terrific(tm) Diabetic Cooking" (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.
Ingredients
- 4 cups sweet potatoes (yams) peeled, 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
Instructions
- Preheat oven to 425°F. 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.
Notes
TIP: Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.
Nutrition
Calories: 110
Total Fat: 4g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 17g
Sodium: 209mg
Calories: 110
Total Fat: 4g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 17g
Sodium: 209mg