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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from a diabetic recipe newsletter in my email. These are most of the things we grow in our garden every summer (except the carrots), so I thought it would be perfect to try. This should go well at potlucks, picnics, and just a weeknight dinner with the fam. Ingredients:
2 large carrots |
1 1/2 cups fresh green beans |
1 small onion |
5 -6 small new potatoes |
1 tablespoon oil |
2 garlic cloves, minced |
2 teaspoons soy sauce |
1/2 teaspoon ginger |
black pepper, to taste |
Directions:
1. Preheat the oven to 425 degrees.
2. Wash all the vegetables. Peel and trim the carrots and slice into 1/2 inch pieces on the diagonal. Snip the ends off the green beans and snap into 2 inch pieces. Slice the potatoes in half and peel and quarter the onions.
3. In a large bowl, combine the remaining ingredients. Toss with the vegetables to coat.
4. Spread on a baking dish and bake for 20-25 minutes or until fork tender. Stir once.
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