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):
- Preheat the oven to 400F, line a large baking sheet with parchment paper, and lightly spray with nonstick cooking spray.
- In a large bowl, mix together the chopped veggies and potatoes with the oil and seasonings. Toss it well.
- Spread out the veggies onto 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 and caramelized.
- 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.
Similar recipes you’ll enjoy:
Roasted Vegetables
Ingredients
- 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
Instructions
- In a large bowl, mix together the chopped veggies and potatoes with the oil and seasonings. Toss it well.
- Spread out the veggies onto 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 and caramelized.
- The recipe yields at least 4 (1 cup) servings. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Parsnip is amazing roasted (terrible boiled!) as are brussels sprouts. Asparagus is yummy roasted or lightly pan “fried” in a touch of oil. My favourite seasoning is Roasted Red Pepper and Garlic, it works on EVERYTHING (and you can get it at Costco so bonus!). I also find that I can eat lots of veggies I’ve previously despised by squeezing fresh lemon juice (or Realemon from the bottle :-P) or balsamic vinegar on them. I’m a rebel and don’t could my balsamic cause it’s just a drizzle but the punch of flavour! Oh yes! Also great to add pre or post roasting 😉
Thanks for the suggestions Joanna 🙂 I can’t do many green veggies 🙁 and brussel sprouts and me will never get along lol I was forced as a kid to eat them and that haunts me to this day, I can’t stand the smell or taste, like they seriously make me gag lol damn parents tortured me lol
I’m looking forward to trying this. I really don’t like veg except for peas and potatoes. I’ve just started weight watchers and have quite a bit to lose. I’ve ordered an airfryer so I’m going to try different veg in that, hopefully I will get to like it
Hi Colleen, I hope you enjoy them and have fun with your air fryer, I am still playing around with mine that I got at Christmas 🙂
Love this recipe. Thanks for sharing.
You are very welcome 🙂
Have you ever used the non-stick foil? you never have to spray it, although i have never sprayed parchment paper for my roasted veggies. Thanks for the recipe!
Interesting, I don’t think I have ever seen it, I will look out for it thanks 🙂
These roasted veges inside of an omelette with some sharp cheddar cheese! Yum!
Sounds perfect! 🙂
I’m terribly adverse to most veggies too, but can do some cooked and in casseroles. When I found your site 2.5 years ago when I started WW, it was like I found a kindred eater. Who knew?!?! Its funny because based on your recipes we are pretty on par with what we will eat. I did go to a restaurant 2 weeks ago for my brothers rehearsal dinner and the served fried cauliflower and fried brussel sprouts family style and I was urged to try both. They were both pretty tasty. Not sure how bad the deep frying made them, but it was worth trying to duplicate. Thank you so much for your recipes. Totally made this veggie hater lose 100 lbs!!!
Wow Lisa 100lbs!!! That is fantastic!! I’m pretty sure they could dip brussel sprouts in chocolate and I’d still HATE it haha! I think it goes back to my childhood, I was forced to sit at the table and not get up till those damn things were done and the smell haunts me lol, I’d definitely try the fried cauliflower, sounds interesting.. It’s hard when you are picky and veggie lovers don’t get it, they just say oh c’mon eat your veggies they are good for you, duh..we know that but most seriously make me gag lol, that can’t be good for me 😉
From one veggie hater to another, we showed them didn’t we .. you can still lose weight even not eating them 😉