Low Fat Perfectly Roasted Root Vegetables
Elevate your side dish game with these Low Fat Perfectly Roasted Root Vegetables—a wholesome medley of carrots, parsnips, sweet potatoes, and red onions coated in a light drizzle of olive oil and seasoned with fresh rosemary, garlic powder, and a touch of salt and pepper. This recipe strikes the perfect balance between flavor and health, using minimal oil for maximum caramelization and natural sweetness. Ready in under an hour with just 15 minutes of prep, these tender, golden vegetables are roasted to perfection, making them an ideal addition to your weeknight dinners or holiday feasts. Serve them hot and crispy straight from the oven for a dish that's irresistibly tasty and guilt-free. Perfect for healthy lifestyles and easy meal prep, this is a must-have recipe for anyone looking for vibrant, low-fat roasted vegetables!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 large Carrots
- 3 large Parsnips
- 2 medium Sweet potatoes
- 2 medium Red onions
- 1 tablespoon Olive oil
- 2 teaspoons Fresh rosemary
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2
Peel the carrots, parsnips, and sweet potatoes. Chop them into equal-sized chunks, about 1-2 inches thick, for even roasting.
Step 3
Peel and cut the red onions into wedges. Try to keep enough of the root end intact to hold the layers together.
Step 4
In a large mixing bowl, combine the chopped vegetables.
Step 5
Drizzle the olive oil over the vegetables, which helps to enhance the roasting process even with a low-fat content.
Step 6
Add the rosemary, garlic powder, salt, and black pepper to the bowl, and use your hands to mix everything well, ensuring each piece is lightly coated with the seasoning and oil.
Step 7
Transfer the seasoned vegetables onto the prepared baking sheet, spreading them out into a single layer to allow for even roasting.
Step 8
Roast in the preheated oven for about 40 minutes, stirring halfway through to ensure all sides are evenly cooked.
Step 9
Check the vegetables for doneness by inserting a fork; they should be tender and slightly caramelized around the edges.
Step 10
Once perfectly roasted, remove from the oven and serve immediately. Adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
| Serving size | (1188.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 930.3 |
| Total Fat 26.0g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 7.8mg | 0% |
| Sodium 1997.1mg | 0% |
| Total Carbohydrate 169.2g | 0% |
| Dietary Fiber 33.8g | 0% |
| Total Sugars 57.0g | |
| Protein 15.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 370.5mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 2561.5mg | 0% |
Source of Calories