skinny oven roasted veggies
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.
prep time
5 Min
cook time
1 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 2 teaspoons parmesan cheese, grated
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet, smokey paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon lemon pepper
- 2 large potatoes, scrubbed and cubed
- 4 - carrots, cleaned and cubed
- 1/8 cup olive oil
How To Make skinny oven roasted veggies
-
Step 1Scrub potatoes. Either cube or cut into "fries". Do the same with the carrots if using them.
-
Step 2Toss the potatoes and carrots in the olive oil and lay out in a single layer on a cookie sheet
-
Step 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Kosher
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Method:
Bake
Culture:
American
Ingredient:
Potatoes
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