Roasted Sweet Potato Salad

NUTRITION INFORMATION PER SERVING

Serving Size

Serves 3

Calories

110

Protein

4g.

Carbohydrates

12g.

Total Fat

2g.

Cholesterol

8mg.

Potassium

145mg.

Sodium

3mg.

Phosphorus

190mg.

Sugar

2g.

INGREDIENTS

Peeled Sweet Potatoes (Cut into small cubes)

1/2lb.

Red Onions (Cut into quarters or eighths)

2small

Olive Oil

3tbsp.

Garlic (Top cut off for roasting)

1head

Fresh Thyme (Chopped)

2tsp.

Balsamic Vinegar

12tsp.

PREPARATION

1. Place the cut potatoes in a plastic bag with the oil. Shake well to coat and pour out onto an ungreased cookie sheet, but don’t pour out all the oil yet.

2. Put the onions in the same bag and toss that to coat with oil as well.

3. Toss the onions and potatoes separately because you will be chopping the onions later.

4. Set the head of garlic on the pan for roasting as well.

5. Pour the onions out onto the same cookie sheet along with any remaining oil.

6. Spread out so the vegetables are in a single layer.

7. Roast the vegetables for approximately 45 minutes, or until they are soft and cooked through and the potatoes are slightly golden edges. The garlic should have one or two cloves popping out to let you know it’s done.

8. Allow to cool a bit. Then squeeze the garlic out of the head.

9. Cut the onions down to small pieces and toss all ingredients together in a mixing bowl.

Serve as a side dish.

* - Quantity depends on your individual diet.

KidneyBuzz.com will continue to provide you with informative articles and healthy recipes that are appropriate for both the renal and diabetic diet daily. Do not forget to visit our E-commerce section and support us by purchasing our Kidneybuzz.com cookbook. Sign up for it today on our Freebies section! Bookmark KidneyBuzz.com Here!

Source: The Gracious Pantry