Spicy Roasted Vegetables
Amy Lawrence
For a low point/low calorie snack that keeps you full for hours, try these roasted veggies. Feel free to add your own spices for variety. I gave you amounts but usually I just toss whatever I have into my roasting pan, and when it looks full enough, I roast them.
Weight Watchers Points: 1 Smart Point per cup
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Vegetables
Cuisine American
Servings 10 (1 c. serving)
Calories 64 kcal
- 2 pkg baby carrots whole
- 1 large onion-cut into chunks I use red or sweet
- 1 jalapeño finely chopped
- 2 garlic cloves finely chopped
- 10 garlic cloves-whole see note at bottom
- 1 red pepper
- 1 yellow pepper
- 2 c. green beans fresh
- 1 zucchini
- 8-16 oz mushrooms I love mushrooms, so I use a lot
- 1-2 T. olive oil(depending on how many vegetables you use try it first with one but add more if needed
- 1 T. chipotle seasoning or whatever seasoning you would like
- kosher salt
- pepper
Preheat oven to 425°.
In a large bowl (or do it often right in roasting pan) combine all the vegetables, olive oil and spices. Mix well.
Place vegetable mixture in a large non-stick roasting pan.
Bake for 15 minutes, then stir well.
Bake another 10-15 minutes until carrots are tender when poked with a fork.
- To make things easier when I need a lot of garlic cloves, I buy it in bulk already peeled from Costco. It's so easy to just toss in a handful of garlic cloves into the roasting pan. Don't worry that it will be too garlicky. The garlic mellows when roasted.
Serving: 1cupCalories: 64kcalCarbohydrates: 8.2gProtein: 2.6gFat: 3.2gSaturated Fat: 0.5gSodium: 357.2mgFiber: 2gSugar: 3.1gVitamin A: 72.4IUVitamin C: 61.2mg
Keyword meal prep, roasted vegetables