Roasted Root Vegetables with Garlic-Cornmeal Coating

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.

The original recipe called for Yukon Gold  potatoes & baby carrots with a bit of the tops remaining.  I had a few red potatoes, sweet potato & some long skinny carrots, on hand, so that is what I used.

The vegetables were sliced, coated in oil mixture, laid out on baking sheet, then topped with cornmeal coating mixture.

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

 

Author: Robin Gagnon (adapted from Cooking Light)

Recipe type: Vegetables

Prep time:  8 mins

Cook time:  27 mins

Total time:  35 mins

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Easy recipe, that is much lower in fat & calories than steak fries.

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 tsp Kosher salt
• ¼ tsp. fresh ground black pepper

Instructions

1. Preheat oven to 450 degrees.
2. Mix cornmeal and cheese together in small container and set aside.
3. Mix oil, garlic, thyme, salt & pepper in another small container and set aside, as well.
4. Cut potatoes into wedges, carrots lengthwise, and sweet potatoes into similarly sized pieces.
5. Put the vegetables in large mixing bowl, pour oil over them and mix to coat.
6. Sprinkle ½ the cornmeal mixture over vegetables, mix to coat.
7. Spread vegetables out on baking sheet, and top with remaining cornmeal mixture.
8. Bake for 15 mins. Turn and bake for 7 more mins.
9. Remove the sweet potatoes. Return potatoes and carrots to oven for 5 more minutes.

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