Four Veggie Roast

READY IN: 40mins
Recipe by Redneck Epicurean

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.

Top Review by superblondieno2

this was so good! I absolutely love veggies with ginger and soy sauce, so of course I picked to make this in memory of Amy. I didn't cook the potatoes long enough though, they were still a little hard, but I had a time crunch and had to make due with them a little crunchy still. oh well!

Ingredients Nutrition


  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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