Rosemary Roasted Vegetables- Dean - WI

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Rosemary Roasted Vegetables 

2 large baking potatoes, cubes (about 4 cups)
2 medium yams, peeled and cubed (about 3 cups)
2 cups baby carrots
1 large kohlrabi, peeled and cubed (about 1 cup)
1 large onion, peeled and cut in chunks (about 1 cup)
2 Tablespoons dried rosemary
1/2 Teaspoon black pepper
1 Teaspoon garlic powder
3 Tablespoons canola oil


  1. Prepare vegetables and put into a large bowl.
  2. Drizzle with oil, sprinkle with spice and stir until mixed.
  3. Pour onto a 9 x 13" baking pan which has been coated with cooking spray.
  4. Baked, uncovered at 350 degrees for 35 minutes.
  5. Stir.
  6. Increase oven temperature to 450 degrees. Bake 10-15 minutes longer, until slightly brown.

Substitution ideas
Red or Yukon gold potatoes for the baking potatoes.
A corn or butternut squash for the yams.
Turnips, parsnips or rutabaga for the kohlrabi.

Makes 12 servings.

Nutritional information per serving  
Calories  140
Total fat (0.3 grams saturated fat) 4 grams
Protein 2 grams
Carbohydrate 24 grams
Fiber 3 grams
Sodium 20 mg
Cholesterol 0
Potassium 560 mg

Diabetic Exchange: 1 starch, 1 vegetable, 1 fat.


Recipe contributed by Dean Medical Group Dietitian Cynthia M. Stenavich, RD.

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