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Roasted Carrots/Root Veggies recipe

Roasted Carrots/Root Veggies recipe

Chic & Creamy Caramelized Roasted Veggies with Chicken

This recipe can easily be made LOW CARB.

Prep & cook time: 30 mins. (4 servings)


♦ 3-4 boneless skinless Chicken Breasts (optional if you want to make it a meal)
1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy
♦ 4 cups cut up Root Vegetables (Carrots, Brussels Sprouts, Broccoli & Cauliflower work great)
♦ 1 large Potato
♦ Olive Oil
♦ Balsamic Vinegar


1. In large bowl, mix 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy with 2 T. Olive Oil & 2 T. Balsamic Vinegar.

2. Toss with 4-5 cups Root Veggies and the Potato  – all cut into approx. 1″ chunks. Cut Chicken into 2″ chunks and mix with the veggies.

3. Dump in a single layer onto a baking sheet, and roast in 400º oven for about 20 minutes, turning once with spatula during roasting. (Chicken should be 160º.)

♦ This recipe works great with Pork, too.

On a mission to help families eat better. Cook easy gourmet dinners with tender juicy flavorful big meat dishes of beef, big game (like steak, venison, bear and elk), birds (like pheasant, wild turkey, duck and chicken) and wild caught fish (like salmon, tuna and trout)… all with healthy vegetables, sides or easy one-dish dinners.