Caramelized onions lend a savory element to this classic Rosh Hashanah casserole. It’s delicious as an accompaniment to any cold weather dish like roasted chicken, turkey or beef. If you don’t care for prunes, you can use dried apricots in this recipe. (Be sure to talk to your diabetes care team if you are considering making changes to your meal plan.)
2 teaspoons olive oil
1 large onion, halved lengthwise and thinly sliced
½ teaspoon salt, divided
1 pound sweet potatoes, peeled and cut into 2-inch pieces
½ pound carrots, peeled and cut into 1-inch slices
½ cup pitted prunes, quartered
½ cup orange juice
½ teaspoon ground cinnamon
1 tablespoon margarine, melted
1. Preheat the oven to 375°F. Lightly coat a shallow 2-quart baking dish with oil.
2. Heat 2 teaspoons olive oil in a medium nonstick skillet over medium-high heat. Add the onion and ¼ teaspoon of the salt, and cook, stirring occasionally, until the onion is softened and lightly browned, about 10 minutes. Transfer the onion to a large bowl.
3. Add the sweet potatoes, carrots, prunes, orange juice, cinnamon and the remaining ¼ teaspoon salt to the onion, and toss to combine. Transfer the mixture to the prepared baking dish. Drizzle with the margarine.
4. Bake, stirring twice, until the vegetables are tender, about 1 hour. Serve hot.
Each serving (generous ½ cup): 146 calories, 27 g carbohydrate, 4 g total fat, 1 g saturated fat, 5 mg cholesterol, 4 g fiber, 2 g protein, 236 mg sodium
Carbohydrate Choices: 2
Food Choices: 1 starch, 1 veg, ½ fruit, 1 fat
Jackie Mills is a registered dietitian who develops recipes for such national magazines as Cooking Light and Family Circle, as well as for books such as the American Medical Association Type 2 Diabetes Cookbook. She was formerly the food editor at Redbook magazine. Mills is a paid contributor for The DX. All opinions contained in this article reflect those of the contributor, and not of Sanofi US, its employees, agencies or affiliates.
© 2015 The DX: The Diabetes Experience