WW Roasted Fall Vegetable Platter

by

The WW Roasted Fall Vegetable Platter is tasty and comforting. This hearty dish contains 8 grams of protein and 260 calories per serving. Takes 65 minutes to prepare this recipe. We made this side dish with carrots, olive oil, butternut squash, brussels sprouts, cauliflower, maple syrup, balsamic vinegar, Dijon mustard, garlic, seasoning, cheese, pecans, cranberries, and herbs. You may pair this platter with cranberry spinach salad, multigrain bread, garlic herb steak, baked cod, wild rice, or barley pilaf. Store this WW Roasted Fall Vegetable Platter for four days in the refrigerator.

STATS:

  • Calories: 260 kcal
  • Preparation time: 25 minutes
  • Serving size: 1½ cups
  • Cooking time: 40 minutes
  • Cuisine: American
  • Total time: 65 minutes
  • Course: Side Dish
  • Diet: Weight Watchers
  • Serving: 8

EQUIPMENT:

  • 2 large rimmed baking sheets
  • Baking paper
  • 4 large mixing bowls
  • Small saucepan
  • Measuring spoons
  • Spatula
  • Cutting board
  • Vegetable peeler
  • Small skillet
  • Whisk
  • Chef’s knife
  • Measuring cups
  • Large serving platter
  • Small serving bowl

INGREDIENTS:

CARROTS:

  • Half tsp kosher salt
  • 1½ pounds medium carrots
  • ½ tsp garlic powder
  • 2 tsp olive oil
  • Half tsp dried thyme
  • Quarter tsp black pepper

BUTTERNUT SQUASH:

  • Half tsp salt
  • 1½ pounds peeled butternut squash
  • Quarter tsp black pepper
  • ½ tsp dried sage
  • 2 tsp olive oil
  • Half tsp garlic powder
  • ¼ tsp ground cinnamon

BRUSSELS SPROUTS:

  • Half tsp salt
  • 1 pound Brussels sprouts
  • ¼ tsp black pepper
  • Half tsp garlic powder
  • 2 tsp olive oil
  • Half tsp dried thyme

CAULIFLOWER:

  • Quarter tsp black pepper
  • 1 medium head cauliflower
  • Half tsp smoked paprika
  • ½ tsp salt
  • 2 tsp olive oil
  • Half tsp dried oregano

MAPLE-BALSAMIC GLAZE:

One tbsp Dijon mustard

  • 1½ tbsp pure maple syrup
  • One tbsp water
  • 3 tbsp balsamic vinegar
  • 1 small minced garlic clove
  • Quarter tsp black pepper
  • 1 pinch salt

TOPPINGS:

  • 2 tbsp chopped parsley
  • Half cup reduced-fat crumbled feta cheese
  • 2 tbsp chopped pecans
  • One tbsp thyme leaves
  • 2 tbsp  dried cranberries

INGREDIENT NOTES:

REDUCED-FAT FETA:

  • It gives salty and creamy taste that makes the platter delicious. You may use vegan feta alternative for a vegan version.

MAPLE SYRUP:

  • This syrup gives sweet taste in the platter and make it comforting. You may use agave syrup as another choice.

OLIVE OIL:

  • It roast the vegetables properly and keep them from sticking. You may use cooking spray for an even lighter version.

BUTTERNUT SQUASH:

  • This squash gives sweet and creamy flavor in the platter.  It becomes soft from inside and the edges get golden when we roast. You may use sweet potato or acorn squash as another idea.

INSTRUCTIONS:

PREPARE THE VEGETABLES:

  1. First, include baking papers on the two sheets & warm the oven to 425°F.
  2. Peel the washed  carrots and cut them lengthwise into even halves or quarters.
  3. Include carrots, olive oil, salt, thyme, garlic powder, and black pepper in the large bowl then toss.
  4. Cut the peeled butternut squash into similar 1-inch cubes and place them in the separate bowl.
  5. Toss olive oil, salt, black pepper, sage, garlic powder, and cinnamon with the butternut cubes.
  6. Now cut the ends of the Brussels sprouts and chopped them in half through stem or quarter if thick.
  7. Put the sprouts, olive oil, salt, thyme, black pepper, and garlic pepper in the bowl then toss.
  8. Then cut the cauliflower into medium-sized florets and put them in the bowl.
  9. Add olive oil, salt, paprika, oregano, and black pepper then gently mix them.

ROAST THE VEGETABLES:

  1. Spread a single layer of the carrots and butternut squash on one sheet and roast for 15 minutes.
  2. Take the sheet from the oven then spread brussels sprouts with cut sides down and cauliflower.
  3. Then roast the vegetables for twenty-five minutes and turn or toss gently.

PREPARE THE GLAZE & TOPPINGS:

  1. Whisk maple syrup, balsamic vinegar, Dijon mustard, water, salt, and garlic in the small saucepan.
  2. Warm the ingredients for 4 minutes and whisk frequently so the glaze does not boil.
  3. Include the chopped pecans in the dry skillet and cook for 5 minutes, stir frequently.
  4. Crumble the reduced-fat feta into small bowl properly and chop the parsley then remove the thyme leaves from stems.

ASSEMBLE THE PLATTER & SERVE:

  1. Keep the roasted vegetables in different sections of the serving platter and visually separate.
  2. Scatter the cranberries around the vegetables and sprinkle toasted pecans on the platter.
  3. Add the feta on the vegetables then sprinkle parsley and thyme on them.
  4. Lastly, drizzle maple-balsamic glaze lightly on the vegetables and serve.

SERVING SUGGESTIONS:

CHICKEN:

  • Herb Roasted Chicken Breast
  • Lemon Garlic Chicken
  • Rosemary Chicken
  • Balsamic Chicken Breast

SEAFOOD:

  • Lemon Herb Salmon
  • Baked Cod
  • Dijon Salmon
  • Garlic Shrimp

BEEF:

  • Garlic Herb Steak
  • Lean Roast Beef
  • Beef Tenderloin
  • Balsamic Beef Medallions

GRAIN:

  • Brown Rice Pilaf
  • Wild Rice
  • Quinoa Pilaf
  • Barley Pilaf

SALAD:

  • Apple Spinach Salad
  • Winter Green Salad
  • Cranberry Spinach Salad
  • Simple Arugula Salad

BREAD:

  • Whole-Wheat Dinner Rolls
  • Multigrain Bread
  • Whole-Grain Baguette
  • Garlic Herb Bread

TIPS:

  • Keep the glaze light because a small drizzle gives you plenty of taste.
  • Spray the vegetables lightly to get the lighter version of the recipe.
  • Do not crowd the vegetables so they do not steam instead of roasting.

STORAGE INFORMATION:

FRIDGE:

  • Store the roasted vegetables in the box for four days. Keep the remaining ingredients separately in different boxes.

FREEZER:

  • Freeze the roasted vegetables for three months.

FAQs:

Can I make this dish earlier?

  • Yes, you may roast the vegetables in advance and refrigerate.

Are sweet potatoes good to include instead of butternut squash?

  • Yes, you may add an equal amount of cubed sweet potato as a replacement.

Can I include frozen vegetables in this meal?

  • Yes, you may spread frozen vegetables on the sheet so they roast well.

How to make this platter nut-free?

  • You may replace pecans with pumpkin seeds if you do not want nuts in the recipe.

Can I exclude maple glaze from this recipe?

  • Yes, you may replace it with balsamic vinegar or simple exclude it completely as per your choice.

Is regular feta good choice for this recipe?

  • Yes, you may add regular feta but the points and calories will increase.

NUTRITIONAL INFORMATION:

Calories: 260 kcal

Net carbs: 29 g

Iron: 2.2 mg

Total carbs: 38 g

Vitamin A: 13,800 IU

Fiber: 9 g

Calcium: 190 mg

Protein: 8 g

Sodium: 300 mg

Potassium: 1,080 mg

Weight Watcher Points: 7 Points