Serving Size: Cup Yield: 4 Servings

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From the website of From the website of From the website of http://www.cdc.gov/diabetes/p http://www.cdc.gov/diabetes/p CARING ABOUT THE http://www.cdc.gov/diabetes/p CARING ABOUT THE CARING ABOUT THE ubs/pdf/ndfs_2011.pdf ubs/pdf/ndfs_2011.pdf ubs/pdf/ndfs_2011.pdf HEALTH OF OUR EMPLOYEES HEALTH OF OUR EMPLOYEES HEALTH OF OUR EMPLOYEES AND CUSTOMERSH AND CUSTOMERSH AND CUSTOMERSH Roasted Root Vegetables Roasted Root Vegetables Roasted Root Vegetables Serving Size: ¼ cup Yield: 4 servings Serving Size: ¼ cup Yield: 4 servings Serving Size: ¼ cup Yield: 4 servings Ingredients: Ingredients: Ingredients: 2 medium-sized sweet potatoes, cut into 2 medium-sized sweet potatoes, cut into 2 medium-sized sweet potatoes, cut into large chunks large chunks large chunks 2 medium-sized root vegetables (white 2 medium-sized root vegetables (white 2 medium-sized root vegetables (white potatoes, rutabagas, turnips, potatoes, rutabagas, turnips, potatoes, rutabagas, turnips, parsnips, beets), cut into large parsnips, beets), cut into large parsnips, beets), cut into large chunks chunks chunks 2 carrots, chopped 2 carrots, chopped 2 carrots, chopped 1 medium onion, chopped 1 medium onion, chopped 1 medium onion, chopped ¼ cup vegetable oil ¼ cup vegetable oil ¼ cup vegetable oil 3 tablespoons Parmesan cheese 3 tablespoons Parmesan cheese 3 tablespoons Parmesan cheese Season with your favorite spices Season with your favorite spices Season with your favorite spices Preparation: Preparation: Preparation: 1. Preheat oven to 350 degrees F. 1. Preheat oven to 350 degrees F. 1. Preheat oven to 350 degrees F. 2. In a medium bowl, add all chopped 2. In a medium bowl, add all chopped 2. In a medium bowl, add all chopped vegetables, and pour oil over top. vegetables, and pour oil over top. vegetables, and pour oil over top. 3. Add Parmesan cheese and seasonings; 3. Add Parmesan cheese and seasonings; 3. Add Parmesan cheese and seasonings; mix well. mix well. mix well. 4. Spread vegetable mixture evenly on a 4. Spread vegetable mixture evenly on a 4. Spread vegetable mixture evenly on a baking sheet. baking sheet. baking sheet. 5. Bake for 1 hour or until tender. 5. Bake for 1 hour or until tender. 5. Bake for 1 hour or until tender. Per Serving: Per Serving: Per Serving: Calories 250, Total Fat 15 g, Saturated Fat 2 g, Calories 250, Total Fat 15 g, Saturated Fat 2 g, Calories 250, Total Fat 15 g, Saturated Fat 2 g, Sodium 150 mg, Protein 5 g Sodium 150 mg, Protein 5 g Sodium 150 mg, Protein 5 g UW-Extension provides equal opportunities in employment and University of Wisconsin, U.S. Department of Agriculture and Add more veggies to your day programming including Title IX and ADA. Wisconsin Counties cooperating. UW-Extension provides equal opportunities in employment and discover fast ways to cook Add more veggies to your day programming including Title IX and ADA. Cook fresh or frozen vegetables in the microwave for a quick-and-easy dish to add to any meal. discover fast ways to cook Add more veggies to your day Steam green beans, carrots, or broccoli in a bowl Cook fresh or frozen vegetables in the microwave for a quick-and-easy dish to add to any meal. discover fast ways to cook with a small amount of water in the microwave for Cook fresh or frozen vegetables in the microwave a quick side dish. Steam green beans, carrots, or broccoli in a bowl with a small amount of water in the microwave for for a quick-and-easy dish to add to any meal. be ahead of the game a quick side dish. Steam green beans, carrots, or broccoli in a bowl Cut up a batch of bell peppers,carrots, or broccoli. with a small amount of water in the microwave for Pre-package them to use when time is limited. You be ahead of the game a quick side dish. can enjoy them on a salad, with hummus, or in a Cut up a batch of bell peppers,carrots, or broccoli. be ahead of the game veggie wrap. Pre-package them to use when time is limited. You can enjoy them on a salad, with hummus, or in a Cut up a batch of bell peppers,carrots, or broccoli. choose vegetables rich in color veggie wrap. Pre-package them to use when time is limited. You Brighten your plate with can enjoy them on a salad, with hummus, or in a vegetables that are red, orange, choose vegetables rich in color veggie wrap. or dark green. They are full of Brighten your plate with vegetables that are red, orange, choose vegetables rich in color vitamins and minerals. Try acorn Brighten your plate with squash, cherry tomatoes, sweet potatoes, or or dark green. They are full of vitamins and minerals. Try acorn vegetables that are red, orange, collard greens. They not only taste great but also or dark green. They are full of are good for you, too. squash, cherry tomatoes, sweet potatoes, or collard greens. They not only taste great but also vitamins and minerals. Try acorn check the freezer aisle are good for you, too. squash, cherry tomatoes, sweet potatoes, or Frozen vegetables are quick and easy to use and collard greens. They not only taste great but also are just as nutritious as fresh veggies. Try adding check the freezer aisle are good for you, too. frozen corn, peas, green beans, spinach, or sugar Frozen vegetables are quick and easy to use and are just as nutritious as fresh veggies. Try adding check the freezer aisle snap peas to some of your favorite dishes or eat Frozen vegetables are quick and easy to use and as a side dish. frozen corn, peas, green beans, spinach, or sugar snap peas to some of your favorite dishes or eat are just as nutritious as fresh veggies. Try adding stock up on veggies as a side dish. frozen corn, peas, green beans, spinach, or sugar Canned vegetables are a great addition to any snap peas to some of your favorite dishes or eat meal, so keep on hand canned tomatoes, stock up on veggies as a side dish. kidney beans, garbanzo beans, mushrooms, Canned vegetables are a great addition to any stock up on veggies and beets. Select those labeled as “reduced meal, so keep on hand canned tomatoes, kidney beans, garbanzo beans, mushrooms, Canned vegetables are a great addition to any sodium,” “low sodium,” or “no meal, so keep on hand canned tomatoes, salt added.” and beets. Select those labeled as “reduced sodium,” “low sodium,” or “no kidney beans, garbanzo beans, mushrooms, salt added.” and beets. Select those labeled as “reduced sodium,” “low sodium,” or “no salt added.”

Consider this... Eating vegetables is important because they provide vitamins and minerals and Eating vegetables is important most are low in calories. Consider this... because they provide vitamins and minerals and Eating vegetables is important most are low in calories. Consider this... ChooseMyPlate.gov DG TipSheet No. because they provide vitamins and minerals and 7,8 June 2011 ChooseMyPlate.gov DG TipSheet No. most are low in calories. USDA Center for Nutrition Policy and Promotion 7,8 June 2011 ChooseMyPlate.gov DG TipSheet No. University of Wisconsin, U.S. Department of Agriculture and USDA Center for Nutrition Policy and Promotion Wisconsin Counties cooperating. 7,8 June 2011 USDA Center for Nutrition Policy and Promotion

University of Wisconsin, U.S. Department of Agriculture and Wisconsin Counties cooperating. UW-Extension provides equal opportunities in employment and programming including Title IX and ADA.