Recipes

Side Dishes

Southwestern Roasted Vegetables

A simple package of taco seasonings gives roasted vegetables a kick of flavor.

Ingredients:

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 cup yellow squash slices, halved
1 small red onion, cut into small chunks
1/2 pound mushrooms, halved
2 tablespoons olive oil
3 tablespoons taco seasoning mix
Salt to taste

Instructions:

1. Preheat oven to 425 degrees. 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 vegetables. Sprinkle with taco seasoning, toss and spread vegetables on baking sheet.
3. Bake 40 minutes, shaking pan ever 15 minutes, until vegetables are tender and roasted.

Nutrition:

Per serving: Calories 113, Protein 3g, Carbs 19g, Fat 4g, Calories from Fat 28%, Saturated Fat 1g, Dietary Fiber 3g, Sugars 5g, Cholesterol 0mg, Sodium 210mg, Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.