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Root Vegetables with an Apricot Glaze
Source: dLife

Roasted carrots, rutabaga, and turnips with a sweet apricot sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 72.5
Total Carbs 18.0 g
Dietary Fiber 2.8 g
Sugars 13.8 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 272.6 mg
Protein 1.2 g
Sodium 43.1 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
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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3 each  medium carrots
1 each  Rutabaga, fresh, small
1 each  Turnips, fresh, medium
2 tbsp  cold water
2 tbsp  Preserves, apricot
0 1/2 cup  cold water
0 1/2 cup  dried apricot halves
  1. Thinly slice the carrots, rutubaga, and turnip. Cut slices into thin sticks.
  2. Combine the vegetables with the water in a bowl and microwave for about 10 minutes, until the vegetables are tender.
  3. Combine the preserves, water, and dried apricots in a small saucepan. Bring to a boil and then down to a simmer. Cook until the mixture has thickened.
  4. Drain the vegetables. Toss with the glaze and serve.

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