• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Point Recipes
  • Breakfast
  • Desserts
  • Dinner
  • Subscribe
  • Shop
menu icon
go to homepage
  • About Me
  • Recipes
  • Holidays
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Holidays
    • Facebook
    • Instagram
  • ×

    Home » Delicious Roasted Vegetables

    Delicious Roasted Vegetables

    Feb 23, 2023 · Leave a Comment

    Jump to Recipe Print Recipe

    This is the best roasted vegetables recipe out there! It's easy to follow, and you'll have the perfect side dish for any meal. These veggies are crispy, flavorful, and low in points.

    Roasted Potatoes with Carrots, Butternut Squash and Brussels Sprouts

    roasted vegetables on a spoon
    Jump to:
    • Roasted Potatoes with Carrots, Butternut Squash and Brussels Sprouts
    • ❤️ Why you'll love it
    • 🥘 Equipment
    • 🧾 Ingredients
    • 🍳 How to Make
    • 📋 Tips & Tricks
    • 🥄 Variations
    • 🍽️ What to Serve With This Healthy Side Dish
    • 🍶 Storing
    • 💭Tip for Making the Perfect Easy Side Dish
    • How Many WW Points in this Recipe
    • ❔FAQs
    • 📖More Recipes
    • Roasted Vegetables

    ❤️ Why you'll love it

    • This roasted vegetable recipe is a healthy and delicious side dish.
    • Not only does it taste great, but it also has a ton of health benefits.
    • The potatoes are full of fiber, the carrots are high in vitamin A, the butternut squash provides beta carotene, and Brussels sprouts offer antioxidants.

    🥘 Equipment

    • 18 x 13” sheet pan
    • Cutting board/knife
    • Tongs or large spoon
    • Large bowl

    🧾 Ingredients

    Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

    • Baby potatoes
    • Onion - White or Red Onion
    • Butternut Squash
    • Brussels Sprouts
    • Carrots
    • Roasted pecans
    • Olive oil
    • Garlic powder
    • Sea salt
    • Black pepper

    🍳 How to Make

    Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

    vegetables in a bowl to be roasted

    Clean and cut the veggies and place them in a bowl with the pecans and seasonings.

    veggies on a sheet tray

    Spread the vegetables into a single layer on the baking sheet lined with parchment paper or aluminum foil and bake.

    roasted vegetables on a sheet pan

    📋 Tips & Tricks

    • Make sure to cut all of the vegetables into similar sizes so they cook evenly.
    • Using a baking sheet with edges will help ensure that the vegetables don’t fall off.
    • Feel free to switch up the veggies depending on what you have in your pantry.
    • Do not over cook the oven-roasted veggies for the best texture.
    • Adding a sprinkle of parmesan cheese gives this dish some extra flavor and crunch.

    🥄 Variations

    • Make sure to cut all of the vegetables into similar sizes so they cook evenly.
    • Using a baking sheet with edges will help ensure that the vegetables don’t fall off.
    • Feel free to switch up the veggies depending on what you have in your pantry.
    • Do not over cook the oven-roasted veggies for the best texture.
    • Adding a sprinkle of parmesan cheese gives this dish some extra flavor and crunch.

    🍽️ What to Serve With This Healthy Side Dish

    This veggies recipe is the best side dish to any meal. Combine the oven-roasted vegetables with these main dish ideas. Of course, don't forget about dessert.

    • Caprese Chicken Recipe
    • Lemon Rosemary Chicken
    • Asian Cabbage Salad with Peanut Dressing
    • Weight Watchers Lemon Cheesecake Recipe

    🍶 Storing

    Roasted vegetables are great to make one night and serve as a side dish over the course of a few days. It's a great way for meal prep.

    Refrigerator Storage: Store leftover roasted vegetables in an airtight container for up to 5 days.

    Freezer Storage: Roasted vegetables can also be frozen for up to 3 months. Let the vegetables cool completely before transferring them to a freezer bag or airtight container.

    Reheat: When ready to reheat, let thaw in the refrigerator and then place them on a baking

    roasted vegetables on a sheet tray

    💭Tip for Making the Perfect Easy Side Dish

    • The key to making perfect roasted vegetables is to make sure the veggies are spread out in an even layer on the baking sheet. This will ensure that they get evenly cooked and browned.
    • Give the pan a shake every 10 minutes or so during baking to redistribute the vegetables and promote even color.

    How Many WW Points in this Recipe

    These roasted vegetables come in at 2 points per serving. The points in this recipe come from the potatoes and the pecans. The rest of the vegetables are free. You can reduce the pecans or the potatoes in order to lower te points even lower.

    This is a direct link to the recipe in the WW recipe builder app. You can see the recipe as well as add it to your daily food tracker. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.

    Click Here For the Recipe in the WW Site

    ❔FAQs

    What other vegetables can I use?

    You can use whatever vegetables you love. Sometimes I add in different vegetables like green beans, bell peppers, yellow squash, or roasted asparagus.

    Can I make this roasted vegetable recipe ahead of time?

    Yes, you can make this recipe ahead of time. Cook the vegetables as directed and store them in an airtight container for up to 5 days. When ready to eat, just reheat in the oven or microwave.

    Are roasted vegetables healthy?

    Roasted vegetables are a healthy and delicious side dish. They are packed with vitamins, minerals, and antioxidants, making them an excellent choice for a healthy diet. Plus, they are simple to make and can be customized to fit your tastes.

    roasted root vegetables on a sheet pan

    📖More Recipes

    • Black Bean and Sweet Potato Soup
    • Weight Watchers Beef Stroganoff
    • The Best Zucchini Fries Recipe

    Have you joined our Weight Watchers Facebook Group? Free recipes and support. Perfect for everyone!

    Need to change the number of servings? You can click on the number of servings and change the number. This will adjust the ingredient measurements to what you need. 

    If you love this recipe, come back and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    roasted vegetables on a sheet tray

    Roasted Vegetables

    This is the best roasted vegetables recipe out there! It's easy to follow, and you'll have the perfect side dish for any meal. These veggies are crispy, flavorful, and low in points.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Side Dish
    Cuisine American
    Servings 10

    Equipment

    • 18 x 13” sheet pan
    • Cutting board/knife
    • Tongs or large spoon
    • Large bowl

    Ingredients
      

    • 1 ½ lb baby potatoes washed, dried, and cut in half.
    • 1 small onion quartered.
    • 3 cups Butternut Squash peeled, seeded, and cut into bite-sized pieces.
    • 16 oz Brussels Sprouts washed, dried, trimmed, and halved.
    • 3 large carrots washed, dried, peeled and sliced.
    • 1/2 cup roasted pecans
    • ½ teaspoon garlic granules
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • cooking spray
    • Shredded Parmesan Cheese optional

    Instructions
     

    • Preheat the oven to 400 degrees.
    • Wash, dry, and cut the potatoes in half. Place them in a large bowl.
    • Peel the onion and cut it into quarters then peel the butternut squash. Seed as needed, and then cut into bite-sized pieces then add to the bowl.
    • Next, Wash, dry, and trim the Brussels Sprouts. Cut into halves and then add into the bowl. Prep the carrots and slice them and add them into the same bowl.
    • Add in the pecans and garlic granules, sea salt, and black pepper.
    • Toss around with tongs or a large spoon. You can even use your hands.
    • Pour out onto the sheet pan. Spray with cooking spray. Place into the oven and roast for 15 minutes. Then remove from the oven and flip all of the vegetables over.Spray with cooking spray again. Then place back into the oven and cook for another 30 – 50 minutes. Once the potatoes are fork tender, remove from the oven. Top with shredded parmesan cheese if you’d like.
    • Serve and enjoy.
    Keyword roasted root vegetables, roasted vegetables

    More Side Dishes

    • coleslaw in a white bowl
      Weight Watchers Coleslaw Recipe
    • Instant Pot Cilantro Lime Rice in a white bowl
      Cilantro Lime Rice
    • crispy zucchini fries on a white plate
      The Best Zucchini Fries Recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Debi. I love sharing family friendly, low point meals that are perfect for a low-calorie diet.

    More about me →

    Popular

    • 2 halves of stuffed acorn squash on a white plate
      Stuffed Acorn Squash Recipe
    • Vegetables with pasta in a cast iron skillet
      Chicken Pasta with Vegetables
    • Berry ice cream in a white bowl
      Easy Homemade Ice Cream Recipes
    • Cheesecake on a white plate with peaches
      Weight Watchers Cheesecake Desserts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Low Point Recipes