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Prep Time:30 minsTotal Time:30 minsServings:5Yield:5 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:5Yield:5 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumcarrots, peeled and cut into 1-inch-thick pieces1mediumsweet potato, peeled and cut into 1-inch cubes1mediumparsnip, peeled and cut into 1-inch-thick pieces½mediumred onion, cut into thin wedges3clovesgarlic, thinly sliced1tablespoonolive oil1teaspoondried thyme, crushed⅛teaspoonground black pepper3cupsfat-free milk1cupreduced sodium chicken broth¼cupall-purpose flour
Cook Mode(Keep screen awake)
Ingredients
2mediumcarrots, peeled and cut into 1-inch-thick pieces
1mediumsweet potato, peeled and cut into 1-inch cubes
1mediumparsnip, peeled and cut into 1-inch-thick pieces
½mediumred onion, cut into thin wedges
3clovesgarlic, thinly sliced
1tablespoonolive oil
1teaspoondried thyme, crushed
⅛teaspoonground black pepper
3cupsfat-free milk
1cupreduced sodium chicken broth
¼cupall-purpose flour
DirectionsPreheat oven to 425 degrees F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.Roast for 20 minutes. Remove foil; stir vegetables. Roast, uncovered, for 15 to 20 minutes more or until vegetables are tender.Meanwhile, in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 425 degrees F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.Roast for 20 minutes. Remove foil; stir vegetables. Roast, uncovered, for 15 to 20 minutes more or until vegetables are tender.Meanwhile, in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.
Preheat oven to 425 degrees F. In a 13x9x2-inch baking pan, combine carrot, sweet potato, parsnip, red onion, and garlic. Drizzle with oil; sprinkle with half of the thyme and all of the pepper. Toss to coat. Cover with foil.
Roast for 20 minutes. Remove foil; stir vegetables. Roast, uncovered, for 15 to 20 minutes more or until vegetables are tender.
Meanwhile, in a large saucepan, whisk together milk, chicken broth, flour, and the remaining thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)153Calories3gFat25gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
