Spicy Roasted Vegetables

These spicy roasted vegetables are so easy to make, take little time and keep you full all day! This is my “Go to,” snack of choice.  You can experiment and add your own vegetables and spices. I make up a big batch on Sundays to have them throughout the week. You can also vary up the vegetables depending on what is in season. If you don’t like them spicy, leave out the chipotle seasoning and jalapeño. I eat them alone as snacks, add them to salads along with some chicken for protein, and also use them on homemade pizza or as a stand alone side dish for dinner. They also go great with 1 T. of my homemade Hoisin Sauce.

I like to divide these into containers for the week. I label and date them.

Roasted vegetables in a pan from Gourmet Done Skinny

Spicy Roasted Vegetables

  • myWW Points:1 Smart Point per cup
  • Author: Amy Lawrence
  • Prep Time: 15 min
  • Cook Time: about 25 min
  • Total Time: 35-40 minutes
  • Yield: 10 (1 c. serving) 1x
  • Category: Vegetables
  • Method: Baking
  • Cuisine: American


For a low point/low calorie snack that keeps you full for hours, try these roasted veggies.  Feel free to add your own spices for variety. I gave you amounts but usually I just toss whatever I have into my roasting pan, and when it looks full enough, I roast them.



  • 2 pkg baby carrots, whole
  • 1 large onion-cut into chunks ( I use red or sweet)
  • 1 jalapeño, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 garlic cloves-whole (see note at bottom)
  • 1 red pepper
  • 1 yellow pepper
  • 2 c. green beans (fresh)
  • 1 zucchini
  • 816 oz mushrooms ( I love mushrooms, so I use a lot)
  • 12 T. olive oil(depending on how many vegetables you use, try it first with one but add more if needed
  • 1 T. chipotle seasoning or whatever seasoning you would like
  • kosher salt
  • pepper


  1. Preheat oven to 425°.
  2. In a large bowl (or do it often right in roasting pan) combine all the vegetables, olive oil and spices. Mix well.
  3. Place vegetable mixture in a large non-stick roasting pan.
  4. Bake for 15 minutes, then stir well.
  5. Bake another 10-15 minutes until carrots are tender when poked with a fork.


  • To make things easier when I need a lot of garlic cloves, I buy it in bulk already peeled from Costco. It’s so easy to just toss in a handful of garlic cloves into the roasting pan.  Don’t worry that it will be too garlicky. The garlic mellows when roasted.

2 Replies to "Spicy Roasted Vegetables"

  • comment-avatar
    Brianna January 29, 2018 (4:16 pm)

    I may have to try this for dinner this week! I bet it would be a great way to use up cauliflower, as well as the veggies listed. I love the idea of making a big batch for the week.

    • comment-avatar
      Amy Lawrence January 29, 2018 (5:02 pm)

      Yes, it’s a great way to use up cauliflower and very helpful to have these roasted veggies on hand. They are great for side dishes and then you also always have a healthy snack to eat when you’re hungry in between meals.

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