Roasted Veggies Weight Watchers 1 Point Food

ROASTED ROOT VEGETABLES (1 WW POINT)

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

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

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.

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

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.