Roasted Potatoes With Carrots and Onions-Low Fat
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 potatoes (cut into bite sized pieces)
- 236.59 ml baby carrots (about 1/2 a bag)
- 2 onions (1 red 1 white)
- reduced-calorie Italian dressing (I like Girards Lite Champagne Dressing)
- cooking spray (Pam)
-
Optional
- cayenne pepper
- bottled hot sauce (Tabasco)
directions
- {preheat oven to 425 F).
- Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
- Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
- Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
- Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
- Add any remaining marinade and bake till brown and somewhat crispy on edges.
- You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.
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