Servings: 6 (1/2 cup servings)

Ingredients:

• 4 medium carrots, peeled and chopped
• 2 medium beets, peeled and chopped
• 1 medium onion, chopped
• 2 Tbsp vegetable oil
• 1 Tbsp balsamic vinegar
• 2 tsp dried basil
• Ground pepper, to taste

Directions

1. Preheat oven to 400°F.  Prepare a roasting pan with either parchment paper or lightly spray with oil to prevent sticking.
2. Scrub carrots and beets well.  Peel and roughly chop into bite sized (~1/2”) pieces.  Peel and chop onion into large pieces.  Mix together in a medium bowl.   **see note below for additional step to further reduce the potassium in this recipe.
3. In a small dish, mix together oil, balsamic vinegar, dried basil and ground pepper.  Pour over chopped vegetable mixture and toss together to coat evenly.
4. Spread vegetable mixture onto prepared baking sheet in an even layer and bake 30 minutes until fork tender.  Stir halfway thru cooking. 

Notes:

** You can further reduce the potassium in this recipe by pre-boiling the chopped beets and carrots for 10 mins.  After boiling, drain and then mix with the chopped onions in a medium bowl and continue to follow recipe.

** Dried basil can be replaced by other dried herb options ie: rosemary or oregano, or add another seasoning such as garlic.

Nutritional Information:

Serving size: 1/2 cup
Calories: 95
Carbohydrates: 10g
Protein: <1g
Sodium: 40mg
Potassium: 215mg
Phosphorus: 27mg

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes