Roasted Vegetables – My Secret Way to Stay Trim

refrigerator with black boxes of food labeled veggies, pork, chicken cordon bleu, yogurt, cauliflower, sour cream from Gourmet Done Skinny

A few years ago after joining Weight Watchers or WW (as it’s now called) I learned the best way for me to stay full and satisfied is to eat lots of vegetables for snacks as well as meals.  Unfortunately eating a ton of raw vegetables is sometimes too hard on my digestive system, but roasted vegetables are great.

Prep roasted vegetables for the week!

Every Sunday I make a big pan of roasted vegetables and put them in a few containers and use them over the week. It makes my life so easy having them already roasted. I just grab and go!

Throw whatever vegetables you have on hand in a large roasting pan (paid link). Add a few tablespoons of oil, some balsamic or spice and roast in the oven.

How do I incorporate roasted vegetables in my day?

  • Put them into a breakfast burrito – If I’m not eating my Chipotle Egg Cups, I throw them into my breakfast burrito – a breakfast medley of eggs, tiny bit of cheese and wrap them in one of my homemade tortillas (pre-made, stored in freezer). This is a higher point breakfast than my egg cups, but if I know I’m going to be out all morning and want a bigger breakfast to help me stay full, I make my breakfast burrito.
  • Eat them as snacks – Often around 10:30 am, I’m hungry so I heat up a bowl of roasted veggies and they keep me full until lunch.
  • Put them over salad greens – add some grilled chicken, and a bit of my Healthy Garlic Ranch and Dip, Healthy Creamy Parmesan Herb Dressing and Dip or my favorite, Skinny Blue Cheese Dressing and Dip. This lunch will keep you full until dinner time. You can heat up the vegetables or leave them cold.
  • Put them in wraps – add a bit of grilled chicken for a great filling lunch.
  • Use them as a side dish for dinner – They are already in your fridge ready to go. Make your main dish and reheat the roasted vegetables for a complete meal!

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Best kind of vegetables for roasting

I really just throw whatever I have into my roasting pan (paid link) on Sunday. But it all depends on what you like. Here are some of my favorites and regulars. I don’t always have all of them but throw in what I do have:

  • mushrooms (although if my family is eating these, then I have to do mushrooms separately as no one else likes them in my family)
  • red and green peppers
  • onion (make sure you don’t mince it, bigger chunks, otherwise it steams the veggies and they become mush)
  • fresh green beans
  • zucchini
  • butternut squash
  • asparagus
  • jalapeño
  • garlic
  • potatoes (use only 1 or 2 as these have points)
  • sweet potatoes (again, these have points so don’t use a ton of them)
  • broccoli
  • cauliflower ( I have a special recipe for cauliflower)

Why use a non-stick roasting pan?

A non-stick roasting pan (paid link) is key when you are roasting vegetables. With a non-stick pan, you don’t have to use a lot of oil and the vegetables don’t stick to the pan. If you need a new pan, try and buy one that is a good one and will last a while. I’ve gone through so many until I found this one. It’s expensive but it will last me forever. It’s the one pictured above. I use it all the time!

Roasted Indian Cauliflower Medley with wooden spoon from Gourmet Done Skinny

Make up a batch of this Roasted Indian Cauliflower Medley!

Roasted Vegetables in 3 Ways!

Spicy Roasted Vegetables

Balsamic Roasted Vegetables

Roasted Indian Cauliflower Vegetable Medley







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Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

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