Weight Watchers Recipe of the Day: Roasted Brussels Sprouts, Carrots, Sweet Potatoes & Onions
Chopped Brussels sprouts, carrots, sweet potatoes, carrots, and onions drizzled with olive oil, sprinkled with salt and pepper and roasted until tender. This easy roasted veggies dish proves that good food can be simple and delicious.
That's all there is to it. If you have never roasted vegetables or don't do it often, I encourage you to make it a habit. Even people who claim that they don't like vegetables, have been known to change their minds after sampling them roasted.
The Skinny on Roasting Brussels Sprouts & Carrots
Roasted brussels sprouts and carrots are a great example. I've turned lots of Brussels sprouts haters into lovers, just by suggesting that they give roasting a chance.
Most any vegetable—from asparagus to zucchini—can be roasted on it's own with delicious results. But something magical happens when you mix a variety of them together.
This combination of sweet, savory, soft and crunchy is a wonderful example. Last night, I simply tossed together my recent Farmer's Market finds to accompany our turkey burgers.
The burgers were good, but these luscious roasted brussels sprouts, carrots, sweet potatoes and onions stole the show.
If you want a delicious way to eat more vegetables, you owe it to yourself to try roasting.
How Many Calories and WW Points in Roasted Brussels Sprouts, Carrots, Sweet Potatoes and Onions?
According to my calculations, each serving has about 78 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Roasted Brussels Sprouts, Carrots, Sweet Potatoes & Onions Recipe Notes
This recipe doesn't need to be followed exactly. Use whatever combination works best for you—fewer carrots, more sweet potato; or more Brussels sprouts and skip the sweet potato.
You get the idea. Use what you have and what you like.
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If you enjoy these oven roasted roasted vegetables, you might also like my other Weight Watchers friendly recipes including Roasted Carrots, Sheet Pan Roasted Shrimp & Broccoli, Slow Cooker Roasted Garlic, Slow Cooker Roasted Broccoli and Parmesan Roasted Asparagus
If you've made these Roasted Veggies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Roasted Brussels Sprouts, Carrots, Sweet Potatoes, & Onions Recipe
- 2 cups halved brussels sprouts
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 5 medium carrots, peeled and cut into 1-inch chunks
- 1 medium onion peeled and roughly chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Preheat your oven to 400F degrees.
- Line a large baking sheet with aluminum foil and set aside.
- Place the vegetables in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to combine and coat the vegetables with oil. (Doing this step in a bowl instead of directly on the baking sheet requires much less oil!)
- Tip the vegetables out onto the foil lined baking sheet and spread them out into a single layer.
- Bake until the sweet potatoes and carrots are tender when pierced with a fork and brussels sprouts and onions are golden brown, stirring once or twice, about 30 to 40 minutes.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
This Clean & Delicious video shows how easy it is to roast brussels sprouts in the oven:
If you like roasted veggies, you might also like:
- Roasted Parmesan Green Beans (SkinnyTaste)
- How to Roast Garlic in the Oven Video (Simple-Nourished-Living)
- Roasted Broccoli & Sweet Potatoes (EatYourselfSkinny)
- Healthy Collard Greens Recipes (Simple-Nourished-Living)
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Martha, will it work with frozen Brussels sprouts?(I do have the fresh carrots, sweet potato and onion)
This recipe sounds wonderful, can't wait to make it!
Thank you !
Absolutely delicious!. Have served this recipe at a recent gathering, printed off the recipe for 4 people. A hit!
I love them all. I used Mrs. Dash herb and garlic and drizzled olive on..
Had this for breakfast with some sunny side up eggs on top... delicious!
Loved it! It was so tasty, you almost didn't need anything else.