Roasted root vegetables are a delicious and healthy side dish that can be enjoyed as part of a Weight Watchers diet. They are low in calories and Weight Watchers points, and they are packed with nutrients like vitamins, minerals, and fiber. Roasting root vegetables brings out their natural sweetness and caramelizes them slightly, making them a flavorful and satisfying snack or side dish. With a variety of root vegetables to choose from, such as carrots, parsnips, turnips, and sweet potatoes, there are endless possibilities for creating a delicious and nutritious roasted vegetable dish that is only 1 Weight Watchers point per serving.
Check out the recipes below so you can choose the best recipe for yourself!
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
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 VEGGIES WEIGHT WATCHERS - 1 POINT
I love Weight Watchers, but I hate recipes that call for cooking spray, sugar substitute, and fat free this or that. These things are not good for you! About this recipe: You can substitute any non-starchy roastable veggies in this recipe.
Provided by Seante C.
Categories Vegetable
Time 30m
Yield 12 1 cup servings, 12 serving(s)
Number Of Ingredients 14
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 ROOT VEGETABLES (1 WW POINT)
Found this recipe in Taste of Home by Kerry Sullivan. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 3/4 cup.
Provided by Trixyinaz
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
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 ROOT VEGETABLES
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings (8 cups)
Number Of Ingredients 9
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
Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
- Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
- Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.
ROASTED ROOT VEGGIES
Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose the right vegetables: Root vegetables with firm texture and sweet flavor work best for roasting, such as carrots, parsnips, sweet potatoes, turnips, and rutabagas.
- Cut the vegetables evenly: This ensures that they cook evenly. Cut them into 1-2 inch pieces.
- Toss the vegetables with oil and seasonings: This helps them to brown and develop flavor. Use a mixture of olive oil, salt, pepper, and any other desired herbs or spices.
- Spread the vegetables in a single layer on a baking sheet: This allows them to roast evenly and prevents them from steaming.
- Roast the vegetables at a high temperature: This helps them to caramelize and develop a crispy exterior.
- Stir the vegetables occasionally: This prevents them from burning and ensures that they cook evenly.
- Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetable and the size of the pieces.
Conclusion:
Roasted root vegetables are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be customized to your own taste. With a few simple tips, you can create a perfect batch of roasted root vegetables that will be a hit at your next meal.
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