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How to Roast Veggies Without Oil

Vegetables are often coated with oil before roasting, but this method uses stock which reduces the calorie count, yet still creates rich tasting, colourful vegetables.

Step 1:

Line a baking sheet with parchment paper. Cut mixed vegetables into similar sized pieces and set on the pan in a single layer. Vegetables to use include peppers, cauliflower, Brussels sprouts, yams, carrots, onions, parsnips and squash.

Step 2:

Preheat oven to 375°F. Brush the vegetables lightly with chicken or vegetable stock. Season with salt and pepper and whole leaves, small sprigs or chopped herbs, such as rosemary, thyme or sage.

Step 3:

Roast vegetables 15 min, baste with stock again and roast 15 min more. Baste with stock again and then roast until tender, about 10 to 15 min more, depending on thickness. When tender, baste one more time with stock, heat vegetables through a short while and they are ready. For added flavour, drizzle vegetables with a little balsamic vinegar or balsamic crema.