Savory Roasted Root Vegetables

This medley of fall and winter veggies includes beets, carrots and potatoes tossed with fresh herbs. It’s a simple dish that’s loaded with flavor.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes Ingredients
1 cup raw red beets, diced
2 cups carrots, diced
1 onion, diced
2 cups potatoes, diced
4 teaspoons garlic, minced
¼ cup garbanzo beans
2 tablespoons olive oil
1 teaspoon dried thyme leaves
Salt and pepper to taste
1/3 cup low-sodium chicken broth
1 cup fresh spinach

Directions

1. Preheat oven to 400 F.
2. Place the vegetables in a 9-by-13-inch pan and drizzle with olive oil. Mix with thyme, salt and pepper. Mix well.
3. Bake uncovered for 30 minutes, stirring midway through baking. Remove, add broth and return to oven. Bake until vegetables are tender, about 15 minutes. Stir in the spinach, allowing it to wilt. Season to taste and serve.

Nutritional Information:122 calories, 20 g carbohydrates, 4 g fiber, 4 g fat, 3 g protein.


About
This recipe was provided by the Columbus Community Hospital diabetes and health education department, which offers various programs to help educate and support community members who have diabetes or are at risk of developing diabetes. The department’s services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on the diabetes and health education department, click here.