| | | | 1 |  | medium onion, peeled and cut into 1 1/2-inch wedges | | | | | 1 | | medium red onion, peeled and cut into 1 1/2-inch wedges | | | | | 1 | | rutabaga, peeled and cut into 1-inch pieces | | | | | 4 | | small turnips, peeled and cut in half | | | | | 3 | | medium carrots, peeled and cut in half lengthwise | | | | | 1 | | pound butternut or acorn squash, peeled and cut into 2-inch pieces | | | | | 12 | | ounces brussels sprouts, cleaned and trimmed | | | | | 2 | | tablespoons olive oil | | | | | 1 | | teaspoon salt | | | | | 1/2 | | teaspoon freshly ground black pepper | | | | | 1 | | tablespoon chopped fresh rosemary | | | | | 2 | | teaspoons chopped fresh thyme | | | | | | Olive-oil cooking spray | | | | | 1. Heat oven to 450° with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender. | | | | | | Per serving: 162 calories, 5 g fat, 0 mg cholesterol, 28 g carbohydrate, 405 mg sodium, 5 g protein, 7 g dietary fiber.
WW Points: 3
Cal: 162 ; Fat: 5 ; Fiber: 4
Why is the fiber lower than what the nutritional information says?
Weight Watchers modified the point system plan, where you can only count 4 grams of fiber for any food item, and the rest is ignored. This modification was because people were abusing it and eating high fiber foods in order to make the points seem lower. |
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