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.


☆☆☆☆☆ 0 votes

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
  • 4
    carrots, cleaned and cubed
  • 1/8 c
    olive oil

How to Make Skinny Oven Roasted Veggies


  1. Scrub potatoes. Either cube or cut into "fries". Do the same with the carrots if using them.
  2. Toss the potatoes and carrots in the olive oil and lay out in a single layer on a cookie sheet
  3. Mix 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.

Printable Recipe Card

About Skinny Oven Roasted Veggies

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

Show 11 Comments & Reviews

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