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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
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Caribbean Roasted Vegetables

Source: dLife

Fresh vegetables roasted with brown sugar, soy sauce, thyme, cinnamon, cloves, and ginger.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	151.6

Total Carbs	30.3 g

Dietary Fiber	4.9 g

Sugars	9.5 g

Total Fat	2.8 g

Saturated Fat	0.3 g

Unsaturated Fat	0.8 g

Potassium	415.1 mg

Protein	4.1 g

Sodium	242.2 mg

Dietary Exchanges 2.8 Fat, 1.6 Vegetables, 0.1 Other Carbs, 0.9 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 potatoes, fresh, medium 2.0
2 each sweet potatoes 2.0
2 each medium carrots 1.0
1 each large onion 1.0
1 each medium zucchini 2.0
2 each chopped green bell peppers 3.0
3 tbsp low sodium soy sauce 1.0
1 tbsp canola oil 2.0
2 tbsp red wine vinegar 1.0
1 tbsp packed dark brown sugar 1.0
1 each small onions 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 tsp ground cloves 0.5
0 1/2 tsp black pepper 2.0
2 tsp fresh ginger root 1.0
1 each large garlic cloves 1.0
1 each chopped fresh green hot chile

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: mix together the rest of the ingredients in a blender or food processor.
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.