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