Paprika and Cumin Roasted Vegetables - Slender Kitchen
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Paprika and Cumin Roasted Vegetables

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104
Calories 
16g
Carbs 
4g
Fat 
4g
Protein 
1
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Paprika and Cumin Roasted Vegetables

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 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

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

Directions

  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.
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