As a kid, my mom could never get a vegetable in me or my brother no matter how she tried. In our defense, though, she only popped open cans or ripped open bags of frozen vegetables. There’s a time and a place for both canned and frozen vegetables. But every single night of canned green beans or frozen carrots boiled to a slimy pulp is not so appealing. I don’t blame my younger self at all for refusing the boiled mush.
As an adult, I discovered what’s called fresh vegetables. And they’re delicious. Roasting vegetables enhances their flavor into something amazing. To this day, my brother won’t eat his vegetables. I made this recently for a family gathering and his fiancée loved the dish. My brother refused to try any of the vegetables. When his fiancée raved about the garlic, my brother’s ears perked up. If there’s one thing that grows in the ground that he likes to eat, it’s garlic. I do believe my brother’s love for garlic is what saved us from vampire attacks in life. Unfortunately for my brother, though, between the four adults who did pile the vegetables on their plates, the garlic was already gone. If you love garlic, be sure to increase the amount. And don’t lag to get your share. Trust me.
What makes it diabetic friendly?
They say to eat the rainbow. This one is colorful (including red, orange, yellow, green… agh no blue or purple). Vegetables are high in fiber and antioxidants. There are minimal carbs in each of these vegetables, so you can still indulge in something carby.
Roasted vegetables with balsamic drizzle
Ingredients
- 1 sweet onion, peeled and quartered
- 1 cup carrots, peeled and sliced into medallions
- 2 heads garlic, cloves separated unpeeled
- 1 cup zucchini, sliced into medallions
- 1 cup cherry tomatoes, halved
- 1 tbsp avocado oil (or other high burning oil)
- Salt & pepper, to taste
For the drizzle:
- 1/4 cup chicken broth (or vegetable broth)
- 2 tbsp avocado oil
- 1/4 cup balsamic vinegar
- 2 tsp basil
- 1 bay leaf
- 1 tsp dijon mustard
- Salt & pepper to taste
Directions
Preheat oven to 400 degrees F. Toss vegetables with avocado oil, salt, and pepper. Spread on baking sheet lined with foil. Cook ten minutes, stir, cook another 10 minutes. Remove garlic skins before serving.
Drizzle:
In a small saucepan, combine all ingredients. Cook 10 minutes over low heat. Remove bay leaf before serving. Drizzle over cooked vegetables.
Make it a meal
- Roasted vegetables with balsamic drizzle
- Grilled protein (with no added carbs) such as beef, chicken, fish, or tofu
- 8 oz glass of milk (1 serving carb)
- 1/2 cup mashed potatoes (1 serving carb)
- Roughly 10 purple grapes or 1/2 cup blueberries (you know, to complete that rainbow) (1 serving carb)
My GD 