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Crispy Vegetables
Source: dLife

Crispy oven roasted vegetables with a balsamic glaze.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 90.7
Total Carbs 12.9 g
Dietary Fiber 2.0 g
Sugars 1.2 g
Total Fat 2.9 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 21.5 mg
Protein 1.9 g
Sodium 147.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
6 cup  Vegetables, mixed, classic, frozen
1 each  red onion
3 each  medium garlic cloves
0 1/2 tsp  salt
1 tsp  lemon pepper seasoning
2 tbsp  olive oil
3 tbsp  balsamic vinegar
  1. Preheat oven to 425 degrees. Spray a large, shallow, disposable roasting pan with cooking spray.
  2. Wash, trim, and if necessary, peel vegetables, cut into 2 inch pieces. Peel onion and cut into eighths.
  3. Use a large spoon to combine vegetables and remaining ingredients and stir until vegetables are well coated.
  4. Bake 45 minutes, stirring every 15 minutes, or until vegetables are tender and lightly browned. Stir and then spoon onto serving plate.

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