Enjoying Southern food doesn't have to be a guilty pleasure. We've transformed quite a few classic Southern meals from heavy to healthy so you can indulge, guilt-free. One of our favorites is this lightened up version of Baked Potatoes. Skip the oversized scoops of butter and sour cream and bring in the good-for-you toppings!
Roasted Vegetable Loaded Potatoes
Ingredients
3 cups chopped fresh cauliflower
2 cups sliced fresh Brussels sprouts
1/2 medium-size red onion, sliced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Basic Baked Potatoes
1/4 cup golden raisins
1/4 cup chopped toasted walnuts
2 tablespoons lite bottled Italian vinaigrette
Preparation
1. Preheat oven to 400°. Toss together first 6 ingredients on a lightly greased 15- x 10-inch jelly-roll pan.
2. Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.
See More from Southern Living:
Warm Up Your Patio
Breaking Ground at Monticello
Grow Your Own Collard Greens
