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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)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 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

INSTRUCTIONS:

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.)

VARIATIONS:
♦ This recipe works great with Pork, too.

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