Roasted Veggies

Anonymous

Roasted Veggies

Anonymous

Here's a great low fat snack:

Roasted Veggies

1/2 lb of carrot stix (I buy the ones that are pre-cut in the shape of a french frie)
1/2 lb of string beans (whole, snip the ends off)
3 tsp olive oil
2 tbsp dillweed or basil or any spice (I use garlic)
coarse sea salt (optional of course)

Preheat oven to 475
In a large bowl combine oil and spice
Add carrots and beans and toss to coat
Spread carrots and beans in a single layer on a cookie sheet. Roast uncovered for about 15 minutes or until tender. Sprinkle with sea salt.
 
You can use all carrots or all beans or any veggies cut in stix.
 
(46 calories, 2 g total fat (0 g sat. fat), 0 mg chol., 27 mg sodium, 8 g carbo., 4 g fiber and 1 g of pro. Daily values: 383% vit. A, 9 % vit. c 2% calcium and iron.)

pconn03

Thanks Laura - I was just wondering yesterday about the best way to roast vegetables.  I saw Rachel Ray do it on TV with green beans and they looked very good.  She used Extra Virgin Olive Oil all over them before putting them in the oven - so it was alot like your recipe.  I am definitely going to try this next week.  You're saying stick to the veggies that are cut into stick-shape then??  I was wondering about other types too . . .

Thanks again,

Pat

Anonymous

The reason for cutting the carrots or zuchini or sweet potatoes or whatever veggie into a stick shape makes it finger food...kind of like eating french fries.

dash

I prefer grilled veggies prepared almost the same way. After tossing with oil and herbs and a prinkle of sea salt, I grill the carrots, zuchinni, yellow squash, eggplant, onion, string beans, even radish and eat them with a bit of balsamic vinegar. Sometimes, I'll make a sandwich with grilled crusty bread and add some fresh mozzarella cheese along with the balsamic vinegar. nothing much better than that!

Anonymous

Here's a tip I read about here in this forum...instead of gooing up a bowl with the oil and spices, put all of your veggies in a gallon-size ziploc bag, pour the oil in, sprinkle in the spices, zip it up and shake it around to coat everything. Then just pour it our into the roasting pan and throw the plastic bag away. Voila! Also, someone here suggested pouring fat-free Italian dressing over the veggies in the bag (she used potato sticks, I think) and sprinkling shredded Parmesan cheese in the bag too. I tried that, but found it less clumping to sprinkle the cheese over the veggies once they're in the rosting pan. But the dressing & cheese work well and it's delicious!

~Marin

Anonymous

the roasted veggie sandwich sounds delicious... I'm going to try that sometime soon!!!    Yumm....

Doreen  

celia088

I also roast the whole head of garlic in aluminum foil along with the veggies and then squeeze and spread the roasted garlic onto the French bread, add the veggies, balsamic vinegar, and cheese if you like....delicious sandwich!!!!

drw

laura-



thanks for the tip. i just tried it. they are delicious!



dianne

AnneW

My favorite roasted veggie is butternut squash. It has the most amazing, intense flavor!

I also roast my asparagus. I just wash, then trim the tough ends. Put a piece of aluminum foil on a baking sheet. Place the asparagus in a single layer, spray with olive oil, sprinkle with kosher salt and pepper, and roast at 425 for about 12 minutes.

Anne

pconn03

Anne:

I love butternut squash too!  How do you roast it??

I'm going to ry the asparagus that way - I know my hubby would love it too since he really likes asparagus.

Thanks,

Pat

pconn03

Anne:

I love butternut squash too!  How do you roast it??

I'm going to ry the asparagus that way - I know my hubby would love it too since he really likes asparagus.

Thanks,

Pat

pconn03

double entry - sorry