Roasted veggies
Author: 
Recipe type: Side dishes
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
3SP freestyle, 3SP/3PP per serving
Ingredients
  • Mini red potatoes cut in half (see pic for what I used) *I used ½ 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
  • ½ tsp garlic powder
  • Dash of salt & pepper
Instructions
  1. Preheat oven to 400F, line a large baking sheet with parchment paper and lightly spray
  2. In a large bowl mix together your veggies/potatoes with your oil and seasonings, toss well.
  3. Spread out on 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.
  5. Recipe yields at least 4- 1 cup servings, you can add more veggies in if you wish.
  6. *Note, Nutritional numbers include all veggies, if you use these in your ww calculator you may get a different point value.
Notes
Smart Points Freestyle- 3 using WW recipe builder
Smart Points- 3 using SP calculator (before veggies)
Points Plus- 3 using PP calculator (before veggies)
Nutritional info per serving.. Calories 127...Fat 3.6g...Sat fat 0.5g...Carbs 22.4g...Fiber 4g...Sugar 6.5g..Protein 2.6g using My Fitness Pal
Recipe by Drizzle Me Skinny! at https://drizzlemeskinny.com/roasted-vegetables/