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roasted vegetables on white plate
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Roasted Vegetables

1-3PP, 3SP Blue & green, 1SP purple
Course Side dishes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 138kcal
Author Drizzle

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 tablespoon olive oil
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon Italian seasoning
  • ½ teaspoon 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

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)

Nutrition

Serving: 1cup | Calories: 138kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 0.53g | Sodium: 26.85mg | Fiber: 5g | Sugar: 7.4g