Roasted Veggies Weight Watchers 1 Point Food

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.

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

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 Veggies Weight Watchers 1 Point Food

ROASTED ROOT VEGETABLES (1 WW POINT)

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.

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 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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