Best Weight Watchers Roasted Vegetables 0 Points Recipes

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.

Weight Watchers Roasted Vegetables - 0 Points! image

Provided by xpnsve

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

olive oil flavored cooking spray, divided (4 sprays)
2 medium sweet red peppers, seeded and quartered
1 medium green pepper, seeded and quartered
summer squash, halved lengthwise
zucchini, halved lengthwise
1 cup red onion, sliced
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Steps:

Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.