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    You are in: Home / Recipes / Low-Fat Roasted Veges Recipe
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    Low-Fat Roasted Veges

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 17, 2011

      Delicious oven-roasted veggies. We can not get the cooking spray here, so I just lightly tossed the cut-up veggies in a very little olive oil with the seasonings - also added some oregano and garlic powder. All gone.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2011

      Oh this is good and I love that it is low fat! Perfect. I made this with Mikekey's Paul's Italian-Style Meatloaf
      . for dinner last night. Perfection together! Used zuchinni, Yukon gold (2) and sweet tater (1), washed and cubed. I left the skins on. I also used vidalia and red onions, and used fresh herbs from my windowsill. I have enough leftover for another meal this week and plan to warm in the oven. I bet this will be great on the grill using all kind of sweet and banana peppers added in. (Did not have any this round) and will print this to my summer cookbook for the cottage!!! Made for AUS/NZ Swap #52. Thank you Jubes.

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    • on December 02, 2010

      What a great recipe, Jubes! We devoured these super tasty roasted veggies! Mmmm!
      My sis and me used hokkaido squash, potatoes, onions and garlic for the veggies and used generous sprinklings of the spices. What a yummy treat!
      THANK YOU SO MUCH for sharing this definite keeper with us!
      Made and reviewed for Aussie/NZ Recipe Swap #47 December 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2009

      We loved this low-fat version of roasted veggies! I used 6 russet potaotes, so I did peel mine and then quartered. I loved the addition of the sweet potato, too, which is healthier. Normally, I don't like any other spice/herb except for salt and pepper on my roasted potatoes, but they worked beautifully with this recipe. Without the use of oil, the potatoes really benefitted from the added herbs, which flavored them very slightly. Perfect. I will definitely use this technique for roasting veggies again. Thank you! Oh, and I roasted mine in a 410 degree F. oven. ~Made for the Oct. Aussie/NZ Swap~

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    • on February 20, 2012

      This made for a delicious tasting dinner for the 2 of us. I used 4 new potatoes, 1 sweet potato, 2 carrots and a Vidalia onion. I used your spice mixture and it was right on! Will make this one again!

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    Nutritional Facts for Low-Fat Roasted Veges

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.3
     
    Calories from Fat 2
    22%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 77.1 mg
    3%
    Total Carbohydrate 66.0 g
    22%
    Dietary Fiber 8.4 g
    33%
    Sugars 4.0 g
    16%
    Protein 7.4 g
    14%

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