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Roasted Root Vegetables with Garlic-Cornmeal Coating
Easy recipe, that is much lower in fat & calories than steak fries.
Course
Side Dish
Cuisine
American
Prep Time
8
minutes
minutes
Cook Time
27
minutes
minutes
Servings
4
Calories
221
kcal
Author
Robin Gagnon (adapted from Cooking Light)
Ingredients
2
tbs
cornmeal
2
tbs.
grated Parmesan cheese
½
lb.
potatoes
red skinned or Yukon Gold
½
lb.
sweet potatoes
1
lb.
carrots
smaller ones
2
tbs.
olive oil
1
clove
of garlic
crushed/minced
¼
tsp.
dried thyme
¼
teaspoon
Kosher salt
¼
tsp.
fresh ground black pepper
Instructions
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 ½ 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.
Nutrition
Calories:
221
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
299
mg
|
Potassium:
804
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
27010
IU
|
Vitamin C:
14.8
mg
|
Calcium:
105
mg
|
Iron:
3.1
mg