These roasted root vegetables were inspired by the latest issue of Cooking Light, which included a feature with popular meals “made over” to have just half the calories of their more traditional counterparts. One of the dishes included a lightened up version of Steak Frites, called Beef Filets with Red Wine Sauce and Roasted Veggie Fries. While I am not much of a beef eater, the made over “steak fries” looked like something I would enjoy, so I gave them a shot, with a few minor alterations of course. The roasted root vegetables came out great and ended out being my lunch yesterday.
So, what makes these roasted root vegetables a lighter choice? Not only is less oil used, but carrots are considerably lower in calories than potatoes. I used sweet potatoes in my version as well. While calorically, they are similar to potatoes they are more nutrient rich, making them a healthier choice overall.
Roasted Root Vegetables with Garlic-Cornmeal Coating
- 2 tbs cornmeal
- 2 tbs. grated Parmesan cheese
- 1/2 lb. potatoes red skinned or Yukon Gold
- 1/2 lb. sweet potatoes
- 1 lb. carrots smaller ones
- 2 tbs. olive oil
- 1 clove of garlic crushed/minced
- 1/4 tsp. dried thyme
- 1/4 tsp Kosher salt
- 1/4 tsp. fresh ground black pepper
- Preheat oven to 450 degrees.
- Mix cornmeal and cheese together in small container and set aside.
- Mix oil, garlic, thyme, salt & pepper in another small container and set aside, as well.
- Cut potatoes into wedges, carrots lengthwise, and sweet potatoes into similarly sized pieces.
- Put the vegetables in large mixing bowl, pour oil over them and mix to coat.
- Sprinkle 1/2 the cornmeal mixture over vegetables, mix to coat.
- Spread vegetables out on baking sheet, and top with remaining cornmeal mixture.
- Bake for 15 mins. Turn and bake for 7 more mins.
- Remove the sweet potatoes. Return potatoes and carrots to oven for 5 more minutes.