Best 2 Healthy Roast Dinner Recipes

Indulge in the goodness of a healthy roast dinner, a culinary delight that nourishes your body and soul. This wholesome meal features succulent roasted chicken or beef, tender vegetables kissed by the fire, and fluffy Yorkshire puddings that elevate the experience. Savor the aroma of rosemary and thyme as they infuse the air, tantalizing your senses before you even take a bite. The chicken or beef, roasted to perfection, boasts a crispy golden skin and tender, juicy meat that melts in your mouth. The accompanying vegetables, a symphony of colors and flavors, offer a delightful contrast to the richness of the meat. From the earthy sweetness of roasted potatoes to the vibrant crunch of carrots and the delicate touch of green beans, each bite is a celebration of nature's bounty. And to complete this feast, Yorkshire puddings, light and airy with a hint of savory goodness, add a touch of indulgence that makes this roast dinner an unforgettable culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF ROAST DINNER

Beef Roast Dinner image

Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!-Sandra Dudley, Bemidji, Minnesota

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 pound red potatoes (3-4 medium), cubed
1-1/2 cups fresh baby carrots
1 medium green pepper, chopped
1 medium parsnip, chopped
1/4 pound small fresh mushrooms
1 small red onion, chopped
1 beef rump roast or bottom round roast (3 pounds)
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 304 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 533mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

HEALTHY ROAST DINNER

Healthy roast dinner image

Cook a healthy, low-fat version of roast beef for two, made with lean, juicy steak and roasted veg, plus gravy on the side

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 1h5m

Number Of Ingredients 11

Ingredients

285g medium potatoes, thickly sliced
4 small carrots (160g), halved lengthways
2 x 80g red onions, cut into quarters
170g large Brussels sprouts (about 8-10), trimmed
2½ tsp rapeseed oil
2 tsp thyme leaves
2 tsp balsamic vinegar
1 large garlic clove, finely grated
2 pinches of English mustard powder
170g thick, lean fillet steak
½ tsp vegetable bouillon powder

Steps:

Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 mins. Drain, reserving the water.
Toss the potatoes, carrots, onions and sprouts with 2 tsp of the oil to coat. Arrange on a non-stick baking sheet, spaced apart. Scatter with 1 tsp of the thyme, grind over some black pepper, then roast for 30 mins.
Meanwhile, mix 1 tsp of the vinegar with the garlic, remaining thyme and oil, the mustard and plenty of black pepper. Rub this over the steak, put in a shallow dish and set aside. Mix the rest of the vinegar with the bouillon and 125ml of the reserved water from step 1, then set aside. After 30 mins, turn the veg over and roast for 15 mins more.
Meanwhile, heat a small non-stick frying pan over a medium-high heat. Lift the steak out of the marinade, shake off the excess and fry for 2-3 mins on each side until cooked to your liking. Remove to a board and leave to rest. Pour the leftover marinade into the frying pan and bubble until thickened slightly to make a gravy. Slice the steak and serve with the roast veg and gravy on the side.

Nutrition Facts : Calories 370 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

Tips:

Choose lean cuts of meat: Roasting is a great way to cook lean cuts of meat, as it helps to tenderize them and reduce their fat content. Some good choices include beef tenderloin, pork loin, and chicken breast.
Use healthy fats: When roasting vegetables, use healthy fats such as olive oil, avocado oil, or coconut oil. These fats can help to enhance the flavor of the vegetables and provide essential nutrients.
Season your food well: Don't be afraid to season your food generously with herbs, spices, and salt and pepper. This will help to bring out the natural flavors of the ingredients.
Roast your vegetables at a high temperature: Roasting vegetables at a high temperature will help to caramelize them and give them a delicious crispy texture.
Don't overcrowd the pan: When roasting vegetables, make sure to not overcrowd the pan. This will prevent them from cooking evenly.

Conclusion:

A healthy roast dinner is a delicious and satisfying meal that can be enjoyed by the whole family. By following these tips, you can create a roast dinner that is both healthy and delicious.