Roasted Potatoes With Carrots and Onions-Low Fat |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version Ingredients:
4 potatoes (cut into bite sized pieces) |
1 cup baby carrots (about 1/2 a bag) |
2 onions (1 red 1 white) |
reduced-calorie italian dressing (i like girards lite champagne dressing) |
cooking spray (pam) |
cayenne pepper |
bottled hot sauce (tabasco) |
Directions:
1. {preheat oven to 425 F).
2. Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
3. Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
4. Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
5. Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
6. Add any remaining marinade and bake till brown and somewhat crispy on edges.
7. You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.
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