Ingredients(Serves 6)

• 2 (14-ounce) cans artichokes in water, drained and rinsed
• 1 cup gold potatoes, diced (¼-inch thick)
• 1 cup carrots, diced (¼-inch thick)
• ½ cup yellow onion, diced (¼-inch thick)
• 2 tablespoons canola oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 cup frozen peas, thawed

    Method

    Wash your hands before you start.

      1. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.

      2. Place artichokes, potatoes, carrots and onions on the baking sheet. Drizzle with canola oil, toss well and spread evenly.

      3. Roast for 20 minutes, or until the potatoes are tender.

      4. In a large bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, salt, pepper and dill.

      5. Add the roasted vegetables and thawed peas to the dressing and toss gently to coat.

      6. Serve warm or chilled.

    Nutritional Highlights (per serving)

• Energy: 167 kcal
• Protein: 5 g
• Carbohydrates: 20 g
• Fat: 9 g
• Fibre: 7 g

    Why This Works for Metabolic Health?

• High fibre content promotes satiety and supports post-meal glucose control
• Healthy fats from olive and canola oil improve lipid profiles
• Low glycaemic vegetables make it suitable for diabetes-friendly meal plans
• Versatile works as a side dish, salad or light main course

    GEMS Takeaway:
Simple, plant-forward meals rich in fibre and healthy fats can support glucose balance, heart health and sustained energy. This roasted artichoke dish is a delicious reminder that metabolic-friendly eating can be both nourishing and flavourful.