Best 2 Roasted Veggies Weight Watchers 1 Point Recipes

Craving a flavorful and healthy meal that won't break the bank? Look no further than these scrumptious roasted veggies! This delightful dish is not only packed with vitamins, minerals, and antioxidants, but it's also incredibly versatile and easy to make. You can use a variety of vegetables like broccoli, carrots, zucchini, bell peppers, and potatoes. Simply toss them with olive oil, herbs, and spices, and roast them in the oven until tender and slightly caramelized. The result is a vibrant and flavorful dish that's perfect for lunch, dinner, or a tasty snack. With Weight Watchers Freestyle points as low as 1 point per serving, these roasted veggies are a guilt-free indulgence that will satisfy your taste buds and keep you on track with your weight loss goals. So why wait? Grab your favorite vegetables and let's get roasting!

Let's cook with our recipes!

ROASTED ROOT VEGETABLES (1 WW POINT)

Roasted Root Vegetables (1 WW point) image

Found this recipe in Taste of Home by Kerry Sullivan. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 3/4 cup.

Provided by Trixyinaz

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2 inch slices
2 small turnips, peeled and cubed
1 clove garlic, minced
1 tablespoon olive oil or 1 tablespoon canola oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place the potatoes, carrots, turnips and garlic in a 9 x 13 x 2 inch baking dish sprayed with PAM.
Drizzle with oil; sprinkle with rosemary, salt and pepper.
Stir to coat.
Bake, uncovered, at 350 degrees for 35 minutes.
Increase temperature to 450 degrees and bake 10 to 15 minutes longer or until veggies are tender.

ROASTED VEGGIES WEIGHT WATCHERS - 1 POINT

Roasted Veggies Weight Watchers - 1 Point image

I love Weight Watchers, but I hate recipes that call for cooking spray, sugar substitute, and fat free this or that. These things are not good for you! About this recipe: You can substitute any non-starchy roastable veggies in this recipe.

Provided by Seante C.

Categories Vegetable

Time 30m

Yield 12 1 cup servings, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 red bell pepper, Seeded and cut in strips
1 green bell pepper, Seeded and cut in strips
1 summer squash, Sliced into chunks
1 zucchini, Sliced into chunks
1 cup red onion, sliced
8 ounces mushrooms, cut in halves
1 bunch asparagus, cut into 2 inch pieces
1 head broccoli, crown cut into florets
12 ounces artichoke hearts, without oil, drained
20 garlic cloves, whole
3 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon fresh ground pepper

Steps:

Preheat oven to 450.
Mix all of ingredients in a bowl. Dump everything in a roasting pan.
Bake about 20 minutes until veggies are tender stirring about halfway through.

Tips:

Choose firm vegetables that will hold their shape when roasted, such as broccoli, Brussels sprouts, carrots, potatoes, and zucchini.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Roast the vegetables at a high temperature (400-425°F) for 20-30 minutes, or until they are tender and slightly browned.
Serve the roasted vegetables immediately with your favorite dipping sauce.

Conclusion:

Roasted vegetables are a delicious and healthy way to enjoy your favorite vegetables. They are versatile and can be served as a side dish, main course, or snack. They are also a great way to get your daily dose of fruits and vegetables. With a little planning and preparation, you can easily make roasted vegetables at home.