{"id":2961,"date":"2019-03-20T18:00:47","date_gmt":"2019-03-20T23:00:47","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/rosemary-roasted-potatoes-carrots-and-onion"},"modified":"2023-06-30T05:54:42","modified_gmt":"2023-06-30T10:54:42","slug":"rosemary-roasted-potatoes-parsnips-carrots-and-onion","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/rosemary-roasted-potatoes-parsnips-carrots-and-onion","title":{"rendered":"Rosemary Roasted Potatoes, Parsnips, Carrots and Onion"},"content":{"rendered":"\n

Healthy Delicious Rosemary Roasted Potatoes, Parsnips, Carrots and Onion the perfect addition to any main meal.<\/p>\n\n\n\n

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Roasted Root Vegetables<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Cooking Roast Vegetables<\/strong><\/h2>\n\n\n\n

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 low on the calories. The stock method is a trick I use in lots of recipes and it really does work in place of oil.<\/p>\n\n\n\n

Of course, there is nothing wrong with using olive oil, it's one of the healthiest oils out there, so you if you have calories to spare, then definitely use it. <\/p>\n\n\n\n

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Best Potatoes for Roasting<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Main Courses to Serve with Roasted Vegetables<\/strong><\/h2>\n\n\n\n

Wondering what you can serve these Rosemary Roasted Potatoes, Parsnips, Carrots and Onion with? Check out these recipes:<\/p>\n\n\n\n