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
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- 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.
Clean and cut the veggies and place them in a bowl with the pecans and seasonings.
Spread the vegetables into a single layer on the baking sheet lined with parchment paper or aluminum foil and bake.
📋 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
💭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.
❔FAQs
You can use whatever vegetables you love. Sometimes I add in different vegetables like green beans, bell peppers, yellow squash, or roasted asparagus.
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.
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.
📖More Recipes
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.
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Roasted Vegetables
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.
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