Roasted Root Vegetables 1 Ww Point Recipes

ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425°F.
• Combine all the vegetables in a large mixing bowl.
• Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
• Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
• Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
• Variations:
• Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
• Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
• Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

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.

ROASTED VEGGIES

Steps:

• Preheat oven to 400F, line a large baking sheet with parchment paper and lightly spray
• In a large bowl mix together your veggies/potatoes with your oil and seasonings, toss well.
• Spread out on the baking sheet making sure none are overlapping, they cook better this way.
• Bake for 20 minutes, turn veggies over then bake another 20 minutes or until all are soft.
• Recipe yields at least 4- 1 cup servings, you can add more veggies in if you wish.
• *Note, Nutritional numbers include all veggies, if you use these in your ww calculator you may get a different point value.

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.

ROASTED ROOT VEGETABLES

Steps:

• 1. Preheat oven to 400F, (200C or Gas Mark 6) Peel and cut the vegetables into 1/2 inch cubes. **sometimes I will use beets and sweet potatoes too.
• 2. Heat oil in a pan and quickly fry the vegetables until just coloured.
• 3. Transfer to a roasting dish, drizzle over the honey, toss to coat evenly. Roast in the preheated oven for about 1 hour, or until tender and well glazed. Toss frequently during the cooking to prevent the honey from burning.

OVEN ROASTED BALSAMIC CARROTS

Steps:

• Preheat oven to 425 degrees. Coat a baking pan with cooking spray.
• Spread carrots out over the pan. Drizzle olive oil over them. Toss with hands to coat. Spread out again over pan. Sprinkle with a little salt and pepper.
• Bake in oven until tender, about 20 minutes. Sprinkle balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed about 8 minutes. Serve hot.

OVEN-ROASTED ROOT VEGETABLES

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 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.