Roasted Potatoes With Carrots And Onions-Low Fat

1. 1

   {preheat oven to 425 F).

2. 2

   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).

3. 3

   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.

4. 4

   Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.

5. 5

   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.

6. 6

   Add any remaining marinade and bake till brown and somewhat crispy on edges.

7. 7

   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.

* Per serving · 4 servings · Values may vary.