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.