LONG SKINNY VEGETABLE RECIPES
SKINNY OVEN ROASTED VEGGIES | JUST A PINCH RECIPES
1990. My year of trying to live a fat-free lifestyle. I have no idea where I got the cookbook "Simply Colorado: Nutritious Recipes for Busy People" by the Colorado Dietetic Assn. Skinny Oven Fries the title read, and the caption "Oh so satisfying when the urge for French fries begins to overwhelm you." Honestly....I can say that I have made this recipe over a hundred times and it is always a winner. I have since included carrots (not a part of the original recipe where it called for 4 potatoes. My husband asks for this often and rightfully so...this recipe is a keeper! There is no ISBN.
Provided by Sherry Blizzard @akflurry
Categories Potatoes
Prep Time 5 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 11
Steps:
- Scrub potatoes. Either cube or cut into "fries". Do the same with the carrots if using them.
- Toss the potatoes and carrots in the olive oil and lay out in a single layer on a cookie sheet
- Mix the spices together. Sprinkle 1/2 of the spices over the top of the potatoes and carrots and roast in the oven at 350 for 30 minutes. Remove from the oven, flip the veggies over and cover the other side with the remaining seasoning. Finish baking another 30 minutes.
SAUTEED JULIENNED SUMMER VEGETABLES - SKINNYTASTE
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it's low-carb, gluten-free, clean and paleo friendly, but because it's delicious, good for you and also happens to be my husband's favorite way to enjoy zucchini!
Provided by Gina
Categories Side Dish
Cook Time 6 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
- Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
- Makes 4 cups.
Nutrition Facts : ServingSize 1 cup, Calories 66 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 4 g, SodiumContent 24 mg, FiberContent 2 g, SugarContent 4 g
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