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PointsPlus Roasted Vegetables Recipe

PointsPlus Roasted Vegetables Recipe

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Sometimes you just need a good, straightforward recipe for roasted vegetables to go with a quick weeknight dinner of pan-roasted chicken or fish. Well, here it is.


Note: If you like your vegetables well done, broil them on high for 1-2 minutes at the end of cooking.


  • Olive oil cooking spray
  • 2 medium-sized sweet red peppers, cut into 8 thick strips
  • 1 medium-sized green peppers, cut into 8 thick strips
  • 1 medium-sized yellow summer squash, cut on a bias into thick slices
  • 1 medium-sized zucchini, cut on a bias into thick slices
  • 1 medium-sized red onion, cut into large wedges
  • 12 ounces canned artichoke hearts, drained and halved
  • 1 tablespoon thyme, minced
  • Salt and freshly ground black pepper, to taste

Roasted vegetables

If you know me well from following me on social media you might know I have a love/hate relationship with veggies, meaning I love to hate them Ha! I’m trying though as obviously I know they are good for us. I’ve been wanting to do some roasted veggies for some time now so I decided to throw a bunch together in a bowl, toss in my favorite seasonings and give it a go. These were fabulous and so easy! You can mix them as up as you please, add in other veggies, you won’t see any green in mine cause I just can’t (not yet) but I’ll get there… maybe lol… Anyhow, I thought I’d blog these for other veggie haters or even the lovers to say these were good and I really enjoyed them.. the potatoes helped because who doesn’t love potatoes .. 1 cup serving is 3 freestyle smart points.

How to Roast Vegetables in the Oven

In our photos, we’re roasting root vegetables (or similar hearty vegetables). You can roast any kind of vegetable. Less hearty vegetables like zucchini or mushrooms will take less time to cook. We love these roasted veggie tacos with zucchini, tomatoes and bell peppers.

Keep hearty veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.

In our photos, we have carrots, potatoes, onion, fennel and broccoli stems. The fennel smells incredible while it roasts and tastes even better. For tips on how to cut fennel, take a look at our recipe for braised fennel. In that article, we share photos for removing the tough core. Broccoli stems are also really fun to roast. Before chopping into chunks, peel the tough outer peel from the stems and remove about 1/2 inch from the bottom. Both of these are too tough.

When it comes to the pan, you have three options: unlined, foil-lined or use parchment paper. We’ve done all three in our kitchen, but for the most color on the vegetables, an unlined pan is best. For the simplest cleanup, foil or parchment is best.

For a baking sheet full of veggies, we add two tablespoons of oil. Olive oil, grape seed, avocado, walnut oil or coconut oil all work well. We love using coconut oil when roasting sweet potatoes or squash.

When it comes to flavorings, I usually throw a generous teaspoon of dried herbs — herbs de Provence being my current favorite.

Fresh herbs work too. Toss rosemary and thyme around the veggies at the beginning of roasting. Delicate herbs like parsley, mint, tarragon, dill or cilantro are better stirring in at the end.

In need of some ideas for dinner? Try serving these roasted veggies with one of the following dinner ideas. They all have rave reviews!

Recipe Summary

  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray

Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture toss to coat.

Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar toss.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables

Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice toss.

SERVES 10 (serving size: about 2/3 cup)

CALORIES 133 FAT 6g (sat 7g, mono 1g, poly 7g) PROTEIN 3g CARB 23g FIBER 6g SUGARS 5g (est. added sugars 0g) CHOL 0mg IRON 2mg SODIUM 214mg CALC 74mg

Variation: Orange-Tarragon Sheet Pan Roasted Vegetables

Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon toss.

SERVES 10 (serving size: about 2/3 cup)

CALORIES 133 FAT 5g (sat 7g, mono 1g, poly 7g) PROTEIN 3g CARB 23g FIBER 6g SUGARS 6g (est. added sugars 1g) CHOL 0mg IRON 1mg SODIUM 210mg CALC 62mg

A Delicious Variety of Fall Roasted Vegetables

I’m using a variety of the season’s sweetest vegetables to create this vivid harvest medley. This collection is packed with vitamin A, beta carotene, minerals, fiber, antioxidants and healthy sweetness. Roasting vegetables brings out their natural sweetness and adds depth of flavor. Each serving has 173 calories, 5 grams of fat and 5 Weight Watchers POINTS PLUS. Roasted vegetables make a splendid side for your Thanksgiving feast. They also taste delicious served with my recipe for Comfort Food at it’s Best…Barbecue Turkey Meatloaf.

Prep Time 15 minutes
Bake time 30 minutes


1 small butternut squash (about 1 pound), peeled and seeded

1 medium sweet potato, peeled

1 medium baking potato, peeled

2 tablespoons extra virgin olive oil

¼ teaspoon fresh ground pepper


1. Preheat oven to 425 degrees.

2. Cut butternut squash, sweet potato, baking potato, carrots and parsnip into 1- inch pieces.

3. Place all cut vegetables in a single layer on a baking sheet. Drizzle olive oil over vegetables and sprinkle with salt and pepper over top. Toss well.

4. Bake for about 30 minutes, turning once with a spatula, until vegetables are tender.

5. Season with more salt and pepper, if desired.

Food Fact

Parsnips have a sweet, nutty flavor and creamy texture when cooked. They look like white carrots. Available all year round, parsnips are at their peak in fall and winter. When buying, look for firm, smooth, medium-size parsnips without cracks. Large, older ones have a much stronger flavor than younger ones. Some have a woody core that should be removed before cooking.

Shopping Tip

Many supermarkets now carry peeled and cubed butternut squash in small packages. They are usually available in 8 oz bags. If you want to save the prep time, buy these. You will need 2 packages.

Weight Watchers (old points) 3
Weight Watchers

1. Pastas and Grains

Roasted vegetables are welcome additions to pasta and grain dishes of all sorts.

Try this: cook a pound of your favorite pasta then toss it with several cups of roasted vegetables (any kind) and a glug or two of olive oil. You have a lovely (vegan!) dinner. Sprinkle with a handful of shredded Parmesan, crumbled feta or goat cheese to finish it off (now it’s vegetarian).

Don’t like pasta? Cook up some grits, polenta or quinoa and top it with roasted vegetables of your choice. If your vegetables are cut on the larger side, dice or roughly chop them.

For the following recipes, feel free to substitute the roasted vegetables you have on hand for the ones called for in the recipe. Give the recipes a read through, and then add the roasted veggies when indicated in the recipe so they keep their shape and texture.

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

Roasted Vegetables

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!


  • 2 cup broccoli florets
  • 2 cups cremini mushrooms
  • 2 cups chopped butternut squash
  • 1 zucchini, sliced and quartered
  • 1 yellow squash, sliced and quartered
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar, or more, to taste
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 12-15 minutes, or until tender.*
  4. Serve immediately.


*Baking time may need to be adjusted depending on the thickness of the vegetables.

How to roast vegetables: a tutorial

Roasting vegetables is very easy! While it’s not fast, most of it is hands off. Even better, it makes two full sheet pans of vegetables: enough for 8 people as a side! It’s also perfect for making for weekend meal prep and eating throughout the week! Here are the basic steps of how to roast vegetables.

Step 1: Chop the vegetables.

This is the most time consuming part of the recipe! If you’re new to chopping, our Knife Skills 101 videos show you exactly how to cut 20 fruits and vegetables. Here are the techniques you’ll need for this recipe:

    Here’s how to chop florets perfectly: without the mess. Fast forward to the method at 1:30, then cut into 1/2-inch slices. Use the method for cutting 1/2-inch strips, then cut those in half.
  • How to Cut a Sweet Potato Cut the potatoes in half lengthwise, then in half lengthwise again. Then slice each quarter into pie-shaped slices.

Step 2: Coat with olive oil, seasonings and salt.

This recipe makes two large sheet pans of roasted vegetables. Because there are so many vegetables, place them onto two parchment lined sheet pans and mix with half the olive oil and seasonings. Use your hands to mix them up and make sure everything is evenly coated!

Why use parchment paper when roasting vegetables? It helps with cleanup! No hidden flavor difference here: just cleanup help. Avoid using silicone baking mats for roasting vegetables! Baking mats result in soggier veggies: we’ve found parchment paper makes the most crispy veggies.

The best seasoning mix? A blend of garlic powder and Old Bay seasoning! It brings in the perfect savory element: you won’t be able to stop eating it. See the section below for more about Old Bay.

Step 3: Bake at 450 degrees, rotating pans about halfway through. Do not stir!

What’s the ideal temperature for roasting vegetables? Bake at very high heat: 450 degrees Fahrenheit. This makes the veggies crispy on the outside and tender on the inside. (At a lower temperature they become tender but not crisp and caramelized.) You’ll bake until are tender: the vegetable mix for this recipe takes about 30 minutes.

Do you need to stir when roasting? Actually, no! This recipe we customized so that you don’t even need to stir. All you need to do is rotate the sheet pans after 20 minutes. This way, the bottom of the veggies gets perfectly browned.

And that’s it: all you need to know about how to make the best roasted vegetables! Let us know questions in the comments below.

Frozen Vegetable Roasting Times

  • Broccoli: 16-18 minutes
  • Carrots: 22-26 minutes
  • Green Beans: Rinse under cold water first and dry well. Roast for 14-18 minutes.
  • Brussels Sprouts: 25-30 minutes
  • Asparagus: 14-18 minutes
  • Corn: 15-20 minutes (shaking the pan often)
  • Cauliflower: 16-18 minutes
  • Zucchini or Summer Squash: 12-16 minutes
  • Butternut Squash: 25-30 minutes
  • Peas: 12-16 minutes (shaking the pan often)
  • Mixed frozen vegetables: 16-18 minutes

Watch the video: Μανιτάρια πλευρώτους ψητά στο φούρνο (December 2022).