Skinny Points Recipes » Roasted Vegetables
Roasted Vegetables

Roasted Vegetables


  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper


  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

    Prep 15 mn | Cook 40 mn | Ready In 55 mn

Nutritional information

1 Serving
Servings Per Recipe: 12
Amount Per Serving
Calories: 123
Calories from Fat: 42
  •  Total Fat: 4.7
  •  Saturated Fat: 0.7
  •  Cholesterol: 0
  •  Sodium: 13
  •  Total Carbohydrates: 20
  •  Sugars: 3.8
  •  Dietary Fiber: 3.1
  •  Protein: 2

SmartPoints: 4

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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