Root Vegetables with Hazelnuts

Root Vegetables with Hazelnuts - 10g Carbs, 3g Fiber, 4g Sugar

From: Diabetic Living Diet Online Servings: 10 Contains Nuts Vegetarian Diabetes-Friendly Total Time: 30 mins

4 cups assorted root vegetables (such as parsnips, turnips,    and/or rutabaga), peeled and cut into 1-inch pieces 1 cup carrots, baby 1 cup pearl onions 1/2 cup celery root 1 Tbsp olive oil 1/8 tsp salt 1/8 tsp white pepper 1/3 cup hazelnuts

1. In a covered large saucepan, cook assorted vegetables, carrots, peal onions, and celery root in a small amount of boiling water about 5 minutes or until nearly tender. Drain.

2. In a large skillet, heat olive oil over medium heat. Add the precooked vegetables, salt, and pepper; cook for 8 to 10 minutes or just until tender, stirring occasionally. Sprinkle toasted hazelnuts over vegetables.

Nutrition per Serving: 77 Calories, 0g Saturated Fat, 0mg Cholesterol, 62mg Sodium, 4g Total Fat, 10g Carbs, 3g Dietary Fiber, 4g Sugars, 2g Protein

Exchanges: 2 Vegetable, 1/2 Fat Carb Choices: 1/2

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group