Oven Roasted Veggies - Slender Kitchen

Oven Roasted Veggies

Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content


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

Prep Time: 
Cook Time: 
Total Time: 


  • 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
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 315mg
Total Carbohydrate 20g
Dietary Fiber 5g
Sugars 5g
Protein 4g


  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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