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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Roasted Vegetables

Source: dLife

Sweet potatoes, zucchini, and peppers sauteed in a sweet ginger soy dressing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	128.3

Total Carbs	21.6 g

Dietary Fiber	3.7 g

Sugars	8.6 g

Total Fat	3.4 g

Saturated Fat	0.4 g

Unsaturated Fat	1.1 g

Potassium	494.8 mg

Protein	2.3 g

Sodium	46.8 mg

Dietary Exchanges 3.4 Fat, 1.8 Vegetables, 0.2 Other Carbs, 0.5 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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Servings

Ingredients

2.0
2 each sweet potatoes 2.0
2 each fresh carrots 1.0
1 each large onion 2.0
2 each medium zucchini 2.0
2 each chopped green bell peppers 0.3333
0.3333 each low sodium soy sauce 0.3333
0.3333 cup rice vinegar 1.0
1 tbsp fresh ginger root 1.0
1 tbsp light honey 0.5
0 1/2 oz toasted sesame oil 3.0
3 tbsp minced garlic 0.5
0 1/2 oz anise seed

Directions

Preheat the oven to 425 degrees F.
Parboil the potatoes, sweet potatoes, and carrots in enough boiling water to cover, for 2 minutes. Drain and combine with the onion, zucchini, and bell pepper.
Make the marinade: whisk together the soy sauce, vinegar, ginger, honey, sesame oil, garlic, and anise.
Toss the vegetables with the marinade. Place vegetables on a baking sheet and roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.