Best 7 Roasted Potatoes With Carrots And Onions Low Fat Recipes

**Roasted Potatoes with Carrots and Onions: A Wholesome and Flavorful Vegetable Medley**

Indulge in the goodness of roasted vegetables with our delectable recipe for Roasted Potatoes with Carrots and Onions. This simple yet satisfying dish combines the rustic charm of roasted potatoes with the sweetness of carrots and the savory touch of onions. Perfect for a healthy side dish or a vegetarian main course, our Roasted Potatoes with Carrots and Onions is a symphony of flavors and textures that will tantalize your taste buds. In addition to the classic recipe, we also offer variations to cater to different dietary preferences, including a low-fat version for those seeking a healthier option. So, gather your ingredients and prepare to embark on a culinary journey that celebrates the goodness of roasted vegetables.

Here are our top 7 tried and tested recipes!

ROASTED POTATOES AND CARROTS

Roasted Potatoes and Carrots image

Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!

Provided by Erin Clarke / Well Plated

Categories Side Dish

Time 45m

Number Of Ingredients 11

Ingredients

1 pound carrots (peeled, halved lengthwise if thick)
1 pound baby red or yellow potatoes (halved)
2 tablespoons extra-virgin olive oil
1 tablespoon honey or pure maple syrup
1 teaspoon ground cumin
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (omit if sensitive to spice)
1 tablespoon chopped fresh rosemary
1 cup nonfat plain Greek yogurt
1 1/2 tablespoons honey

Steps:

Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
Bake in the oven's lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

Nutrition Facts : ServingSize 1 of 6, Calories 177 kcal, Carbohydrate 28 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 4 g, Sugar 13 g

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

Carrots & Potatoes Roasted w/ Onion and Garlic image

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

Provided by Bev I Am

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper

Steps:

Preheat oven to 425 degrees.
Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
Season generously with salt and pepper, toss.
Cover pan with aluminum foil and bake for 45 minutes.
Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 4

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories Side Dish Vegetables Onion

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

ROASTED POTATOES WITH CARROTS AND ONIONS-LOW FAT

Roasted Potatoes With Carrots and Onions-Low Fat image

I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version

Provided by disneydon07

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 potatoes (cut into bite sized pieces)
1 cup baby carrots (about 1/2 a bag)
2 onions (1 red 1 white)
reduced-calorie Italian dressing (I like Girards Lite Champagne Dressing)
cooking spray (Pam)
cayenne pepper
bottled hot sauce (Tabasco)

Steps:

{preheat oven to 425 F).
Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
Add any remaining marinade and bake till brown and somewhat crispy on edges.
You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS

Baked Potatoes with Carrots, Sweet Potatoes, and Onions image

Provided by Food Network

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 large Idaho or russet potatoes, peeled and cut into 1-inch pieces
2 sweet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1 green bell pepper, diced
1/4 cup olive oil
Salt and freshly ground black pepper to taste

Steps:

Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

ROASTED VEGETABLES

Roasted Vegetables image

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

Ingredients

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Steps:

Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

ROAST POTATOES

Roast Potatoes image

Simple and delicious recipe for rosemary-kissed roasted red potatoes.

Provided by KIY

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary, crushed

Steps:

Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well and are less likely to fall apart when roasted.
Cut the potatoes evenly: This will help them cook evenly.
Toss the potatoes with oil and seasonings: This will help them to brown and caramelize.
Roast the potatoes in a hot oven: This will help them to cook quickly and evenly.
Stir the potatoes occasionally: This will help them to cook evenly.
Add the carrots and onions halfway through cooking: This will prevent them from overcooking.
Season the potatoes to taste: Add salt, pepper, and any other desired seasonings.
Serve the potatoes hot: They are best when served immediately.

Conclusion:

Roasted potatoes with carrots and onions is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a simple dish to make and can be customized to your own liking. Whether you like your potatoes crispy or soft, roasted potatoes with carrots and onions is a dish that you will enjoy.