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Caribbean Roasted Vegetables
Source: dLife

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

Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
1/2 Fat , 2 Vegetables , 1/2 Other Carbs , 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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2 each  potatoes, fresh, medium
2 each  sweet potatoes
2 each  medium carrots
1 each  large onion
1 each  medium zucchini
2 each  chopped green bell peppers
3 tbsp  low sodium soy sauce
1 tbsp  canola oil
2 tbsp  red wine vinegar
1 tbsp  packed dark brown sugar
1 each  small onions
0 1/2 tsp  ground thyme
0 1/2 tsp  ground cinnamon
0 1/2 tsp  ground cloves
0 1/2 tsp  black pepper
2 tsp  fresh ginger root
1 each  large garlic cloves
1 each  chopped fresh green hot chile
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Make the marinade: mix together the rest of the ingredients in a blender or food processor.
  4. 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.

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