Best 2 Roasted Veggies Weight Watchers 1 Point Recipes

Craving a delightful and healthy meal without compromising on taste? Look no further! Roasted vegetables can be your go-to dish. They pack a punch of flavor and nutrients, all while being low in calories and points on Weight Watchers. Get ready to embark on a culinary journey as we unveil the secrets of creating a vibrant and flavorful roasted vegetable platter that will satisfy your taste buds and leave you feeling energized.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGGIES WEIGHT WATCHERS - 1 POINT

Roasted Veggies Weight Watchers - 1 Point image

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

Ingredients

1 red bell pepper, Seeded and cut in strips
1 green bell pepper, Seeded and cut in strips
1 summer squash, Sliced into chunks
1 zucchini, Sliced into chunks
1 cup red onion, sliced
8 ounces mushrooms, cut in halves
1 bunch asparagus, cut into 2 inch pieces
1 head broccoli, crown cut into florets
12 ounces artichoke hearts, without oil, drained
20 garlic cloves, whole
3 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon sea salt
1 teaspoon fresh ground pepper

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.

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Weight Watchers Roasted Vegetables - 0 Points! image

Very easy and delicious side dish; goes well with the WW Sauteed Shrimp. ZERO POINTS! *Note - recipe calls for 1 medium or 1 large squash and zucchini - all depends on your preference. I use large myself.

Provided by xpnsve

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

olive oil flavored cooking spray, divided (4 sprays)
2 medium sweet red peppers, seeded and quartered
1 medium green pepper, seeded and quartered
summer squash, halved lengthwise
zucchini, halved lengthwise
1 cup red onion, sliced
12 ounces canned artichoke hearts, without oil, drained
1 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

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.

Tips:

Choose the right vegetables: Not all vegetables are created equal when it comes to roasting. Some, like broccoli and carrots, are naturally sweeter and caramelize beautifully in the oven. Others, like leafy greens and tomatoes, are better suited for other cooking methods.

Cut the vegetables evenly: This will help them cook evenly and prevent some pieces from being overcooked while others are still raw.

Toss the vegetables in oil: This will help them brown and crisp up in the oven. You can use olive oil, avocado oil, or even melted butter.

Season the vegetables well: Salt, pepper, and garlic powder are a good starting point. You can also add other herbs and spices to taste.

Roast the vegetables at a high temperature: This will help them caramelize and get crispy. Aim for a temperature of 425 degrees Fahrenheit or higher.

Keep an eye on the vegetables: Roasting times can vary depending on the type of vegetables and the size of the pieces. Stir the vegetables occasionally to prevent them from burning.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a great way to add more vegetables to your diet, and they can also be used as a topping for salads, pizzas, and other dishes. With so many different ways to prepare them, roasted vegetables are a versatile addition to any meal.