Skinny Oven Roasted Veggies

Sherry Blizzard


1990. My year of trying to live a fat-free lifestyle. I have no idea where I got the cookbook "Simply Colorado: Nutritious Recipes for Busy People" by the Colorado Dietetic Assn. Skinny Oven Fries the title read, and the caption "Oh so satisfying when the urge for French fries begins to overwhelm you." Honestly....I can say that I have made this recipe over a hundred times and it is always a winner. I have since included carrots (not a part of the original recipe where it called for 4 potatoes.

My husband asks for this often and rightfully so...this recipe is a keeper! There is no ISBN.

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5 Min
1 Hr


2 tsp
parmesan cheese, grated
1 tsp
1 tsp
1/2 tsp
garlic powder
1/2 tsp
sweet, smokey paprika
1/4 tsp
onion powder
1/4 tsp
chili powder
1/4 tsp
lemon pepper
2 large
potatoes, scrubbed and cubed
carrots, cleaned and cubed
1/8 c
olive oil


1Scrub potatoes. Either cube or cut into "fries". Do the same with the carrots if using them.

2Toss the potatoes and carrots in the olive oil and lay out in a single layer on a cookie sheet

Step 3 Direction Photo

3Mix the spices together. Sprinkle 1/2 of the spices over the top of the potatoes and carrots and roast in the oven at 350 for 30 minutes.
Remove from the oven, flip the veggies over and cover the other side with the remaining seasoning. Finish baking another 30 minutes.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy