Paprika and Cumin Roasted Vegetables

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104 CALORIES 16g CARBS 4g FAT 4g PROTEIN
1
Freestyle™ SmartPoints™ New!
(1 Old SmartPoints™)
(3 PointsPlus®)

I make a big batch of roasted vegetables almost every week. I love having them around for quick salads, quesadillas, and side dishes. However to keep things interesting, I like to switch up the veggies and spices so I don't get bored. Recently I decided to roast Brussels sprouts, turnips, and carrots with some paprika and cumin and loved the results. The root vegetables get slightly sweet during roasting, especially with the addition of the apple cider vinegar, and the paprika and cumin add some smokiness as well.

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The Recipe

Paprika and Cumin Roasted Vegetables

PREP TIME: 10 Min
COOK TIME: 30 Min
TOTAL TIME: 40 Min
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Ingredients

US METRICS
  • 3 cups Brussels sprouts, halved
  • 2 cups turnips, cubed
  • 1 cup carrots, chopped
  • 1 U red onion, sliced
  • 1 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 2 tsp. paprika
  • 1 tsp. cumin

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Instructions

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1

Preheat the oven to 425 degrees. Toss the vegetables with olive oil, paprika, cumin, salt, and pepper.

2

Place on a baking sheet sprayed with cooking spray in a single layer. Roast for 25-30 minutes, shaking a few times during cooking, until vegetables are tender and cooked through.

Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 104
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 81mg
4%
Total Carbohydrate 16g
5%
Dietary Fiber 6g
22%
Sugars 7g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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