Healthy Delicious Syn Free Rosemary Roasted Potatoes, Parsnips, Carrots and Onion the perfect addition to any main meal.

When it comes to vegetables, there is nothing more satisfying than a beautiful tray bake of roasted vegetables, those lovely healthy colour of natural food and nothing artificial.

I love roasted vegetables, it really enhances the flavour, especially when you add some seasoning or fresh herbs and can easily be made to accompany whatever main dish you are making with the flavours you choose to add.

For this tray of Roasted Vegetables, I just went for some simple garlic, salt, black pepper and herbs such as Rosemary, as I planned to serve it with this Slow Cooker Chicken Mushroom Meatloaf and boy was it delicious.

Usually when roasting any kind of vegetables and a good drizzle of olive oil is the preferred method, but using olive oil spray oil and a little stock, I manage to make these equally delicious while still being syn free. The stock method is a trick I use in lots of recipes and it really does work in place of oil.

Of course, there is nothing wrong with using olive oil, it’s one of the healthiest oils out there, so you if you have syns to spare, then definitely use it. But I’d already used quite a few syns today, so wanted to keep this side of Rosemary Roasted Potatoes, Parsnips, Carrots and Onion syn free.

I do recommend using baby potatoes in their skins, they are so much tastier roasted and think of the fibre, plus they are lower GI too.

I use baby Yukon golds which have a gorgeous yellow colour and an amazing buttery flavour. So you can imagine how good these taste roasted.

Wondering what you can serve these Rosemary Roasted Potatoes, Parsnips, Carrots and Onion with? Check out these recipes:

• MAPLE GLAZED SALMON
• LEMON AND HERB BUTTER SALMON TRAYBAKE
• PAPRIKA BEEF (SLOW COOKER AND INSTANT POT)
• BALSAMIC BRAISED BEEF (STOVE TOP, SLOW COOKER AND INSTANT POT)
• LOW SYN HONEY MUSTARD GLAZED PORK LOINS
• LOW SYN PORK CHOPS WITH CREAMY MASHED ENGLISH PEAS
• PORK LOINS WITH APPLES AND MUSTARD SAUCE
• CREAMY PORK CASSEROLE
• LAMB MEATBALLS WITH MINT GRAVY
• ROSEMARY LAMB LOIN CHOPS WITH MINT GRAVY
• INSTANT POT HONEY MUSTARD CHICKEN
• SLOW COOKED CHICKEN
• SWEET AND STICKY CHICKEN

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.

Hey, I’ve even been known to dig into just a bowl of this Rosemary Roasted Potatoes, Parsnips, Carrots and Onion with a little crumbled feta on top as part of my healthy extra A choice – yum!!

or even a bowl with some of these yummy Syn Free Gravy drizzled over the top. 

Both are perfectly acceptable meals – don’t judge me. When you have leftovers, sometimes it’s just about the simple things, right?

What about 1/3 speed foods with these Syn Free Rosemary Roasted Potatoes, Parsnips, Carrots and Onion

The carrots and onion will count as part of your speed foods, but you can treat this as your potato type side to any main meal, and then add some additional greens.

The Sauteed Garlic Shredded Brussels Sprouts go really well – just saying!!!

But remember speed foods are recommended, not compulsory, so it’s no biggy if you have the odd meal that does meet the full 1/3 speed foods criteria. So long as you aim for it at most meals then it’s fine.

Kitchen Items use for the Syn Free Rosemary Roasted Potatoes, Parsnips, Carrots and Onion ?

• Kitchen Scales
• Chopping Board
• Measuring Jug
• Santoku Knife
• Measuring Spoons
• Saucepan
• Baking Tray
• Parchment Paper

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Rosemary Roasted Potatoes, Carrots and Onion

Yield: serves 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

 Healthy Delicious Rosemary Roasted Potatoes, Carrots, Parsnip and Onion the perfect addition to any main meal from chicken, to fish and even vegetarian dishes.

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Ingredients

• 600g of baby yellow potatoes *I used baby Yukon gold potatoes - sliced in half
• 3 medium carrots, roughly chopped
• 3 medium parsnips, roughly chopped
• 1 red onion, roughly chopped
• 3 cloves of garlic, crushed
• a handful of fresh chopped Rosemary (or 1 tsp of dried)
• 1/2 cup (120ml) of vegetable stock
• 1/2 tsp of salt
• pinch of black pepper
• fresh chopped parsley
• olive oil spray oil

Instructions

1. Add the potatoes to a saucepan of water
2. Bring to a boil, then turn off heat and leave for 4-5 minutes
3. Preheat oven to 200c or 400f
4. Drain potatoes and add them along with the carrots, parsnips, onion and garlic to a large baking tray lined with parchment paper, spread well out.
5. Sprinkle with the rosemary, salt and black pepper.
6. Pour the vegetable stock over the top.
7. Then with the olive oil spray.
8. Roast for 40 minutes until softened lightly golden.
9. Sprinkle with the fresh parsley.
10. Serve and enjoy!!!

Notes

This recipe is dairy free, gluten free, vegan, Slimming World and Weight Watchers friendly

• Extra Easy - Syn Free per serving
• Green/Vegan - Syn Free per serving
• WW Smart Points - 6 per serving

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. 

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 228Total Fat 0.5gSaturated Fat 0.1gSodium 452mgCarbohydrates 52.8gFiber 8.9gSugar 12.1gProtein 5.2g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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