Slimmed Down Roasted Root Vegetables

These roasted root vegetable bring out the sweetness of any vegetable choice. Use them as a side dish or as part of a salad.

Printable Recipe – Slimmed Down Roasted Root Vegetables

When my daughter is visiting, we often go to a local restaurant in Raleigh called Lily’s Pizza. The restaurant is located in Five Points and has the best pizzas ever. They also have a big range of vegan and vegetarian choices and will adapt recipes to any specifications you would like.

A favorite of mine on their menu is the roasted vegetable salad.  I decided to try to duplicate the idea of it in another recipe but needed roasted vegetables first so I came up with this slimmed down version. ( See the copy cat Chicken and roast veggie salad recipe here.)

Most roasted vegetables called for quite a bit of olive oil which has a lot of calories.  After the Christmas eating frenzy in December, that is the last thing I need so I used Vegetable broth instead.

To make the recipe you will need the following ingredients:

• 4 red potatoes, cut into chunks
• 4 large carrots, peeled and cut into large pieces
• 2 beets,  cut into chunks (no need to peel, the skin comes right off after roasting)
• 1/2 cup of vegetable broth (could also use chicken or beef broth of course)
• 2 sprig of fresh rosemary
• bunch of fresh sage
• bunch of fresh basil
• 1 tsp Seasoned salt
• Kosher salt and cracked black pepper.

The vegetables come out crunchy on the outside and with a tender center and the spices add a delicious taste to them. 

Serve as a side dish with any protein meal or try them in my chicken and roast vegetable salad for a filling and delicious lunch.

I make a huge pan of these early in the week, so that I can enjoy this salad throughout the week without having to roast the veggies each time.  I just add them to a frying pan with the other salad ingredients when I want to make the recipe.

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Yield: 8 ser;vings

Slimmed Down Roasted Root Vegetables

Print

Roasting vegetables brings out their natural sweetness.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 4 red potatoes, cut into chunks
• 4 large carrots, peeled and cut into large pieces
• 3 beets, cut into chunks (no need to peel, the skin comes right off after roasting)
• 1/2 cup of vegetable broth divided (could also use chicken or beef broth of course)
• 2 sprig of fresh rosemary
• 1 tablespoon of fresh sage
• 1 tablespoon of fresh basil
• 1 tsp seasoned salt
• 1/4 tsp Kosher salt
• dash of cracked black pepper.

Instructions

1. Preheat the oven to 400ºF. Cut the vegetables into similar sized pieces if possible.
2. Place the veggies in a large bowl. Chop the fresh herbs and add to the veggies.
3. Pour 1/4 cup of the vegetable broth over.
4. Place the veggies, broth and fresh herbs in a 9 x 11" baking pan lined with aluminum foil.
5. Using your hands, combine the vegetables, herbs and broth well so that the veggies are well coated.
6. Season with Kosher salt and cracked black pepper.
7. Place in the preheated oven and roast for 40 minutes, stirring and turning the veggies half way through. At this time, add the remaining 1/4 cup of vegetable broth and seasoned salt.
8. Enjoy!

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 199Total Fat: 1gSodium: 275mgCarbohydrates: 45gFiber: 7gSugar: 9gProtein: 6g

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