Oven Roasted Veggies - Slender Kitchen
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Oven Roasted Veggies

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125
Calories 
20g
Carbs 
4g
Fat 
4g
Protein 
2
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

Happy Monday!

Usually Mondays are really hard for me but for some reason today, Monday feels pretty good. Maybe it’s all the coffee I have already had or how amazing my Pandora play list has been this morning. Either way it’s a nice way to start the week. Usually my mind is kicking and screaming all day Monday and I just try to bear down and smile through it. So today I want to share a basic recipe that I probably eat at least once a week. The veggies change every time depend on what I have, what looks good, or what’s in season as do the herbs. But it always looks something like this. The secret to these roasted veggies is par-cooking the potatoes in the microwave before roasting them so that they roast up nice and crisp and don’t take hours. These veggies also make a great roasted veggie salad. I almost always make lots of extra and save them for during the week.

Prep Time

Oven Roasted Veggies

9
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.5 cups potatoes, chopped
  • 1 U red onion, sliced
  • 1 U carrot, sliced thinly on the diagonal
  • 1.5. cups asparagus, sliced
  • 1 U red pepper, sliced
  • 1 U yellow pepper, sliced
  • 1 cup mushrooms (I used baby bella)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 U sprigs rosemary
  • 2 U sprigs thyme

Nutritional Facts

Serving Size: 
1 cup (261g)
Amount Per Serving
Calories 125
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 315mg
14%
Total Carbohydrate 20g
6%
Dietary Fiber 5g
19%
Sugars 5g
Protein 4g

Directions

  1. Preheat the oven to 425 degrees.
  2. Place your potatoes on a microwave safe dish and par-cook for 4-8 minutes depending on the size of the potatoes and your microwave. You want the potato to be soft enough that you can easily pierce it with a fork, but not soggy. Let it cool and slice it into cubes.
  3. In a large bowl toss together all of the vegetables and potato with the olive oil, salt, pepper, rosemary, and thyme.
  4. Arrange on a baking sheet sprayed with non fat cooking in a single layer and roast for 15-20 minutes until everything is browned and crispy. Shake the pan once or twice during roasting. Taste before serving and add any needed salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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