Roasted Root Vegetables 1 Ww Point Food

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

Ingredients

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

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.

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 to 6 side dish servings

Number Of Ingredients 5

Ingredients

2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 (1-pound) bag baby carrots
1 bunch parsnips, peeled and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.

ROASTED ROOT VEGGIES

Roasted Root Veggies image

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons canola oil
1 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HEDDA'S HEARTY VEGETABLE SOUP - 0-1 WW POINTS

Hedda's Hearty Vegetable Soup - 0-1 Ww Points image

A very hearty (and optionally spicy) tomato based vegetable soup. Originally received as a typed handout at a WW meeting - no trace of its source. The only change I made to it was to add pearl or pot barley. A big pot of this soup sits in my fridge when I feel the need to lose a few pounds. It is filling and virtually guilt free eating. Eat as much as you want! All vegetables and quantities are optional and any non-starchy veg would work. Tastes better when reheated.

Provided by Hedda Lettuce in On

Categories Chowders

Time 4h30m

Yield 12-14 cups, 10-12 serving(s)

Number Of Ingredients 20

Ingredients

1 (48 ounce) jar V8 vegetable juice
2 cups low sodium beef broth
1 (14 ounce) can diced tomatoes
3 pieces cauliflower, sliced
1/2 cup yellow beans (I use frozen)
1/2 cup green beans (I use frozen)
3 pieces broccoli
1 small green pepper, diced
1/4 cabbage, diced
2 stalks celery
1 medium onion, chopped
2 large carrots, diced
1 small zucchini, diced
2 teaspoons garlic, chopped (I use jar garlic)
1 bay leaf
1/2 teaspoon pepper (fine)
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon chili powder
1/4-1/2 pot barley

Steps:

Start with the V8 juice.
Add beef broth and canned tomatoes.
Add remaining ingredients except zucchini.
Bring to a boil and allow to simmer, covered (with steam hole) for 4-6 hours or until vegetables are as soft as you like them.
Add zucchini for the last 30-60 minutes.

Nutrition Facts : Calories 64.5, Fat 0.5, SaturatedFat 0.1, Sodium 484, Carbohydrate 15.1, Fiber 3.9, Sugar 8.7, Protein 2.4

ROASTED VEGETABLES

Roasted Vegetables image

This came out of the Weight Watchers Cookbook but it is far from tasting like WW. It is 2 points for a one-cup serving and DELICIOUS. These veggies are great reheated or cold in pita bread for lunch with some hummus. They make a wonderful accompaniment to any meat or fish dish. My daughter discovered this recipe and makes it all the time, too. This makes two large baking sheets full of yummy veggies. NOTE: Sometimes I add a couple of handfuls of frozen brussel sprouts (whole) to the sheet in place of the asparagus and sometimes I get piggy and add both.

Provided by Mimi in Maine

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
1 medium yellow squash (same as zucchini)
1 medium vidalia onions (root end left intact and cut into 8 wedges) or 1 medium other sweet onion (root end left intact and cut into 8 wedges)
1 lb asparagus (trimmed)
3 garlic cloves (minced)
4 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon dry basil
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

Preheat oven to 450 degrees; place one rack in in the upper third and the other one in the lower third; half-way through the baking, switch them; spray two baking sheets with baking spray and set aside.
Prepare all the veggies as described in the ingredient list and put into a large bowl.
Add the garlic, oil, vinegar, basil, salt, and pepper; toss together to coat well.
Divide between the two baking sheets.
Bake, tossing occasionally til tender and lightly browned for 25-30 minutes.
Serve immediately or at room temperature.

Nutrition Facts : Calories 89.2, Fat 5, SaturatedFat 0.7, Sodium 457.8, Carbohydrate 9.9, Fiber 3.3, Sugar 4.1, Protein 3.8

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

Provided by Rita1652

Categories One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Steps:

Heat oven to 400 degrees.
Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste.
Do not crowd the vegetables.
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
After 30 minutes, scatter the garlic cloves in with the vegetables.
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Weight Watchers Roasted Vegetables - 0 Points! image

Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.

Provided by xpnsve

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

olive oil flavored cooking spray, divided (4 sprays)
2 medium sweet red peppers, seeded and quartered
1 medium green pepper, seeded and quartered
summer squash, halved lengthwise
zucchini, halved lengthwise
1 cup red onion, sliced
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

Steps:

Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

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Roasted Root Vegetables 1 Ww Point Food

OVEN-ROASTED ROOT VEGETABLES

ROASTED VEGGIES WEIGHT WATCHERS - 1 POINT

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.

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGGIES

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan

HEDDA'S HEARTY VEGETABLE SOUP - 0-1 WW POINTS

ROASTED VEGETABLES

ROASTED ROOT VEGETABLES

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.

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