Best 5 Roasted Potatoes With Carrots And Onions Low Fat Recipes

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When it comes to comfort food, roasted potatoes with carrots and onions are a classic dish that never fails to satisfy. This simple yet flavorful recipe is a great way to enjoy the natural sweetness of these vegetables, and it can be easily adapted to suit your dietary needs. If you're looking for a healthier version of this classic dish, there are plenty of ways to reduce the fat content without sacrificing any of the flavor. In this article, we'll share some tips and tricks for creating a delicious and satisfying roasted potato dish that's also low in fat.

Here are our top 5 tried and tested recipes!

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR



Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 8

Number Of Ingredients 10

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
  • Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC



Carrots & Potatoes Roasted w/ Onion and Garlic image

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

Provided by Bev I Am

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper

Steps:

  • Preheat oven to 425 degrees.
  • Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
  • Season generously with salt and pepper, toss.
  • Cover pan with aluminum foil and bake for 45 minutes.
  • Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4

ROASTED POTATOES WITH CARROTS AND ONIONS-LOW FAT



Roasted Potatoes With Carrots and Onions-Low Fat image

I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version

Provided by disneydon07

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

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)

Steps:

  • {preheat oven to 425 F).
  • 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).
  • 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.
  • Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
  • 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.
  • Add any remaining marinade and bake till brown and somewhat crispy on edges.
  • 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.

ROASTED POTATOES, ONIONS, AND CARROTS



Roasted Potatoes, Onions, and Carrots image

Provided by Gina Marie Miraglia Eriquez

Categories     Potato     Side     Roast     Easter     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
  • Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
  • Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

ROASTED POTATOES AND CARROTS



Roasted Potatoes and Carrots image

These roasted potatoes and carrots are very easy and tasty.

Provided by Reem Chavez

Time 50m

Yield 6

Number Of Ingredients 9

6 medium potatoes, peeled and cubed
6 medium carrots, chopped
½ cup olive oil
5 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon chopped fresh oregano, or more to taste
1 tablespoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon chili powder

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
  • Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g

Tips:

  • Choose the right potatoes: For roasting, choose firm, starchy potatoes like Yukon Gold, Russet, or Red potatoes. These potatoes will hold their shape well and become crispy on the outside and fluffy on the inside.
  • Cut the potatoes into even-sized pieces: This will ensure that they cook evenly. Aim for 1-inch pieces for best results.
  • Toss the potatoes with oil and seasonings: This will help them crisp up and develop flavor. Use a light oil like olive oil or avocado oil, and season with salt, pepper, and any other desired herbs or spices.
  • Roast the potatoes at a high temperature: This will help them caramelize and get crispy. Aim for a temperature of 425°F (220°C) or higher.
  • Don't overcrowd the pan: Make sure the potatoes are spread out in a single layer on the baking sheet. This will allow them to cook evenly and get crispy.
  • Roast the potatoes until they are tender and browned: This will take about 20-30 minutes, depending on the size of the potato pieces. Use a fork to check for doneness.
  • Serve the potatoes immediately: Roasted potatoes are best served hot and crispy. You can garnish them with fresh herbs or a sprinkle of Parmesan cheese.

Conclusion:

Roasted potatoes with carrots and onions are a delicious and healthy side dish that can be enjoyed with a variety of main courses. They are easy to make and can be tailored to your own taste preferences. Whether you like your potatoes crispy or soft, roasted or mashed, this recipe is sure to please. So next time you're looking for a quick and easy side dish, give roasted potatoes with carrots and onions a try. You won't be disappointed!

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