✅ Ingredients (Serves 4 – WW Points Included)
- 4 cups potatoes, diced (about 600 g, skin on for fiber) – 12 points total (~3 points per serving)
- 2 cups carrots, sliced – 0 points
- 2 cups zucchini, sliced – 0 points
- 1 tbsp olive oil – 4 points total (~1 point per serving)
- Cooking spray – 0 points (to lightly coat veggies before roasting)
- 3 cloves garlic, minced – 0 points
- 1 tsp dried rosemary – 0 points
- 1 tsp dried thyme – 0 points
- Salt & black pepper, to taste – 0 points
🍴 Instructions
-
Prep the oven
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly spray with cooking spray.
-
Season the veggies
- In a big mixing bowl, toss together diced potatoes, carrots, and zucchini.
- Add 1 tbsp olive oil, garlic, rosemary, thyme, salt, and pepper.
- Toss well until everything is evenly coated.
-
Roast
- Spread veggies out in a single layer on the baking sheet (don’t overcrowd or they’ll steam instead of roast).
- Roast for 35–40 minutes, stirring halfway through, until golden brown and crispy on the edges.
-
Serve
- Garnish with extra fresh parsley or a squeeze of lemon juice (optional, 0 points).
- Serve hot as a side with lean protein like grilled chicken or fish.
🟢 WW Points Breakdown (per serving – makes 4 servings)
- Potatoes: 3 points
- Olive oil: 1 point
- All other ingredients: 0 points
👉 Total: 4 points per serving
💡 Slimming tip: You can cut points further by:
- Using ½ tbsp olive oil + cooking spray (brings it down to 3 points).
- Swapping half the potatoes for extra zucchini or cauliflower (more veggies, fewer carbs).
