Best Skinny Oven Roasted Veggies Recipes

Sheet Pan Roasted Vegetables image

Provided by JRCROSBY31

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

Roasted veggies image

Provided by Drizzle

Time 50m

Number Of Ingredients 11

Mini red potatoes cut in half (see pic for what I used *I used 1/2 the bag, 340g, about 12-14 potatoes)
1 cup carrots (peeled and chopped)
1 cup butternut squashed (peeled and chopped)
1 cup red onion (diced)
1 red pepper (chopped)
1 Tbsp olive oil
1 tsp basil
1 tsp thyme
1 tsp Italian seasoning
1/2 tsp garlic powder
Dash of salt & pepper

Steps:

Preheat oven to 400F, line a large baking sheet with parchment paper and lightly spray
In a large bowl mix together your veggies/potatoes with your oil and seasonings, toss well.
Spread out on the baking sheet making sure none are overlapping, they cook better this way.
Bake for 20 minutes, turn veggies over then bake another 20 minutes or until all are soft.
Recipe yields at least 4- 1 cup servings, you can add more veggies in if you wish.
*Note, Nutritional numbers include all veggies, if you use these in your ww calculator you may get a different point value.

Roasted Vegetables image

Provided by Saundra

Time 55m

Yield 12

Number Of Ingredients 10

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g