CAN YOU ROAST VEGETABLES IN A TOASTER OVEN RECIPES

Name: Toaster Oven-Roasted Vegetables
Prep time: 7 min
Cook time: 50 min
Total time: 57 min
Yield: 2 servings
Ingredients: 3 small Uncooked red potato(es) cut in half or quartered if large; 1 medium Uncooked red onion(s) cut into 8 wedges; 0.25 tsp Table salt or to taste; 0.125 tsp Black pepper or to taste; 0.25 cup(s) Reduced-sodium chicken broth; 2 Tbsp Fresh thyme fresh, chopped, or to taste; 2 tsp Olive oil

TOASTER OVEN-ROASTED VEGETABLES | RECIPES | WW USA

Toaster Oven-Roasted Vegetables | Recipes | WW USA image

The perfect side dish when you’re cooking for two. Though many people only use their toaster oven for bread, it’s a great option for roasting and broiling, too.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 57 minutes

Prep Time 7 minutes

Cook Time 50 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 small Uncooked red potato(es) cut in half or quartered if large
1 medium Uncooked red onion(s) cut into 8 wedges
0.25 tsp Table salt or to taste
0.125 tsp Black pepper or to taste
0.25 cup(s) Reduced-sodium chicken broth
2 Tbsp Fresh thyme fresh, chopped, or to taste
2 tsp Olive oil

Steps:

Preheat toaster oven to 400ºF.
Arrange potatoes and onion in a shallow, 9-inch round or rectangular baking dish; sprinkle with salt and pepper. Pour in broth; sprinkle with thyme.
Cover dish loosely with heavy-duty aluminum foil and roast for 20 minutes. Remove foil and flip potatoes and onion; drizzle with oil. Roast until potatoes are tender when pierced with a fork, about 20 to 30 minutes. Garnish with fresh thyme, if desired. Yields about 1 cup per serving.

Nutrition Facts : Calories 111 kcal

MIXED VEGGIES ROASTED IN A TOASTER OVEN | THE BRILLIANT ...

Mixed Veggies Roasted in a Toaster Oven | The Brilliant ... image

This colorful vegetable combination is very easy to prepare. If I have any leftovers, I include them in a salad for lunch. Baby potatoes can be replaced with sweet potatoes, cut in 1/2 inch (1 cm) pieces. Serve with cold roast chicken, cold ham, or deli meats. You will need a toaster oven.

Provided by Grace

Categories Side Dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

8 oz baby potatoes (halved (quartered if largish))
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 small zucchini (halved lengthwise and cut in ½-inch (1 cm) pieces)
½ red bell pepper (seeded and cut in ½-inch (1 cm) pieces)
8 oz thin asparagus (tough ends removed, cut in 2-inch (5 cm) lengths)
4 oz green beans (trimmed and halved crosswise)

Steps:

Arrange potatoes on parchment- or foil-lined oven pan. Add oil, salt and pepper, toss and turn potatoes to coat with oil, then arrange in a single layer. Roast in preheated 425 °F (220 °?) toaster oven for 12 minutes.
Add zucchini, red pepper, asparagus and green beans to oven pan. Toss to coat all vegetables with oil. Roast for 15 to 18 minutes, or until all vegetables are tender.

Nutrition Facts : Calories 108 kcal, CarbohydrateContent 17 g, ProteinContent 4 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 302 mg, FiberContent 4 g, SugarContent 4 g, ServingSize 1 serving

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