Roasted vegetables are a favorite at our house. An olive oil glaze helps to bring out the caramelized flavor. To control the fat, fill a bowl with cold water and pour a few teaspoons of olive oil on the top. Drop the cut up vegetables (I love sweet and white potatoes, fennel, onions and carrots) and as you scoop them out, they will get a very fine oil coating. Roast as usual, without extra calories.