Roasted Vegetables  – Drizzle Me Skinny! Recipe enthusiasts

If you know me well, you might know I have a love/hate relationship with veggies, meaning I love to hate them, ha! If you’re like me, you hate veggies as well. But we know we need them, and they’re zero Weight Watchers points, so they’re great for adding to meals. This recipe for Roasted Vegetables has changed the game! They were fabulous and so easy! You can mix them up and add in your preferred veggies, or even use different spices. But the method stays the same, and they come out delicious.

I do suggest keeping the potatoes, because who doesn’t love potatoes? And they add healthy fiber that helps keep us full. In the winter, it’s fun to use extra hearty veggies like carrots, parsnips, beets, and sweet potatoes. They’re warm, filling, and roasting veggies brings out an amazing natural flavor that keeps them from being gross! I suggest adding a serving of these to some leftover rotisserie chicken for a quick and easy meal prep lunch or weeknight dinner. Eating healthy doesn’t have to be bland or boring, and this roasted vegetables recipe will show you just that. 

Three reasons why you need to make this recipe!

It’s a fun, delicious way to eat veggies. 

You won’t find any green in this recipe – and that’s okay! You’re still getting a variety of nutrients due to the bright, varied colors of these veggies. 

You might even get your kids to eat these roasted vegetables 

They’re seriously that good. Roasting them brings out an amazing slightly sweet flavor because the natural sugars in these veggies caramelize. It creates a robust side dish worthy of any picky eater. 

Easily change up this recipe to suit your needs. 

Whether you prefer different veggies, or you’re just looking to use up the ones in the fridge that need to go, this recipe is the one you should use to bring out the best flavors of your veggies! 

Ingredients you need to make Roasted Vegetables: 

• Mini red potatoes, cut in half – 340g or about 12-14 potatoes
• 1 cup carrots, peeled and chopped
• 1 cup butternut squash, peeled and chopped
• 1 cup red onion, diced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Dash of salt and pepper

How to make Roasted Vegetables (step by step): 

1. Preheat the oven to 400F, line a large baking sheet with parchment paper, and lightly spray with nonstick cooking spray. 
2. In a large bowl, mix together the chopped veggies and potatoes with the oil and seasonings. Toss it well.
3. Spread out the veggies onto the baking sheet, making sure none are overlapping – they cook better this way.
4. Bake for 20 minutes, turn veggies over, then bake another 20 minutes or until all are soft and caramelized. 
5. The recipe yields at least 4 (1 cup) servings. Enjoy! 

Makes 4 (1 cup) servings. Nutrition info for 1 cup: Calories 138,  Fat 4 g, Saturated fat .53 g,  Carbs 25 g,  Fiber 5 g, Sugars 7.4 g, Sodium 26.85 mg, Protein 3 g. 

WW Points 

• Mini red potatoes 6 points
• Carrots peeled and chopped 0 points
• Butternut squash, peeled and chopped 0 points
• Red onion, diced 0 points
• Red bell pepper, chopped 0 points
• Olive oil 4 points
• Basil 0 points
• Thyme 0 points
• Italian seasoning 0 points
• Garlic powder 0 points
• Salt and pepper 0 points

3 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 1-3 depending on your 0PP foods 

Smart Points Freestyle- 3 (blue & green) using WW recipe builder

Smart Points- purple 1 using WW recipe builder

Points Plus- 3 using PP calculator (before veggies)

Different ways to change up this recipe: 

• You can make these veggies in an air fryer if you prefer, you’d just have to reduce the amount of veggies or cook it in batches. I suggest roasting them at 375-400 degrees for about 12-15 minutes. 
• If you want to reduce the points per serving, you can spray the veggies with Pam spray (zero points) rather than add olive oil. 
• Use fresh herbs instead of dried ones for even more flavor. 
• Onion powder is a great addition if you’re using garlic powder. Alternatively, you can throw in whole garlic cloves rather than use garlic powder. 

Tips and Tricks for Making Roasted Vegetables: 

• You can add more veggies in if you wish- make it your own! 
• Store cooked veggies in the fridge for up to seven days. Potatoes don’t freeze well – they give off too much water content once thawed, so I suggest eating these veggies throughout the week rather than freezing them. 

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