One-Pan Unlimited Oven Roasted Vegetables

Recipe posted in: Flex Meals & Snacks, Snacks, Lunches & Dinners, Sides
One-Pan Unlimited Oven Roasted Vegetables

Getting in your daily veggies has never been easier! With this one-pan recipe featuring a medley of oven roasted vegetables, you can easily cook up an unlimited side dish for your weekly meal prep.

This simple veggie recipe was submitted my Nutrisystem member, Penny. “So easy to fix a pan for the week,” she explains. “Try to stick with non-starchy veggies and use zero calorie spray for pan. Mix the veggies together and spray. Season with your favorite… I use unsalted Garlic and Herbs.”

After roasting your seasoned vegetables in the oven for about 15 to 20 minutes, Penny recommends portioning the finished side dish out into one cup glass bowls with lids. “There’s 2 servings in a bowl. I eat the entire bowl for lunch dinner. There’s my 4 servings.”

On Nutrisystem, we recommend eating at least four servings of non-starchy vegetables each day. A half-cup of these One-Pan Oven Roasted Vegetables counts as one serving. Because the recipe contains only non-starchy Vegetables and Free Foods, it is completely unlimited and you can enjoy as many servings as you’d like! It’s packed with fiber and can help bulk up any meal to keep you full and satisfied.

Keep track of your daily vegetable servings with the FREE NuMi app! Click here to log this recipe in NuMi >

Do you have your own healthy veggie recipe that you want to share with us? Submit it on our Recipe Submission page for a chance to be featured here on The Leaf! Check out some of the other healthy vegetable ideas submitted by our members below:

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Servings: 8 (1 serving = ½ cup)

Calories per Serving: 21

On Nutrisystem, Count As: 1 Vegetable

Ingredients:

  • 1 cup baby carrots
  • 1 cup red bell peppers, sliced
  • 1 cup red and yellow tomatoes, chopped
  • 1 cup broccoli florets
  • 1 Tbsp. garlic powder
  • Italian seasoning, to taste
  • Zero-calorie cooking spray

Directions:

  1. Preheat oven to 350°F. Spray a baking pan with nonstick cooking spray.
  2. Place the vegetables into the pan. Spray them with nonstick cooking spray.
  3. Add the spices and toss to coat.
  4. Bake for 15 to 20 minutes, until tender yet still crunchy.
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