Get ready to indulge in a world of flavors with these mouthwatering Weight Watchers vegetable recipes! As we all know, eating healthy doesn’t have to mean sacrificing taste or variety. With these delicious and nutritious recipes, you can enjoy your favorite veggies in new and exciting ways that will keep you coming back for more.
From classic roasted vegetables to innovative twists on old favorites, our collection of 20 Weight Watchers vegetable recipes is sure to inspire a healthier relationship with food. Whether you’re a veggie lover or just looking to incorporate more plant-based meals into your diet, these recipes are perfect for anyone seeking a culinary adventure that’s both tasty and good for you.
In the following pages, we’ll take you on a journey through the world of Weight Watchers vegetable recipes, featuring dishes like Roasted Garlic Parmesan Brussels Sprouts, Zucchini Noodles with Lemon Garlic Sauce, and many more. So go ahead, get cooking, and discover the incredible flavors and health benefits that await!
Roasted Garlic Parmesan Brussels Sprouts
Elevate your vegetable game with this flavorful and aromatic recipe that combines the natural sweetness of Brussels sprouts with the richness of roasted garlic and parmesan cheese.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1/4 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a small bowl, mix roasted garlic cloves with the remaining 1 tablespoon of olive oil.
4. Remove Brussels sprouts from oven and toss with roasted garlic mixture.
5. Sprinkle parmesan cheese over the top and return to oven for an additional 2-3 minutes or until cheese is melted and bubbly.
6. Garnish with fresh parsley leaves, if desired.
Cooking Time: 25-30 minutes
Zucchini Noodles with Lemon Garlic Sauce
Brighten up your pasta game with this refreshing summer recipe that’s low in calories and big on flavor. Zucchini noodles, or “zoodles,” are a great alternative to traditional noodles and can be enjoyed as a healthy and delicious side dish or main course.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 200°F (90°C).
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the minced garlic and cook for 1-2 minutes or until fragrant.
5. Add the lemon juice and stir to combine with the garlic.
6. Add the zucchini noodles and toss to coat with the sauce.
7. Season with salt and pepper to taste.
8. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Slow Cooker Ratatouille
Elevate your mealtime with this hearty and flavorful slow cooker ratatouille, a classic Provençal vegetable stew that’s perfect for a cozy dinner or lunch.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium bell peppers (any color), sliced
– 2 medium zucchinis, sliced
– 1 can (14.5 oz) of diced tomatoes
– 1 cup of vegetable broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a slow cooker, combine onion, garlic, bell peppers, zucchinis, and canned tomatoes.
2. Pour in the vegetable broth and olive oil, then season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Baked Cauliflower Tots
Transform cauliflower into a delicious snack that’s perfect for game day or a healthy munchie fix! This recipe yields crispy, cheesy bites that are surprisingly easy to make.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Optional: 1/4 cup breadcrumbs for extra crunch
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with olive oil, lemon juice, garlic powder, salt, and pepper until well coated.
3. Line a baking sheet with parchment paper or aluminum foil. Arrange the cauliflower in a single layer.
4. Sprinkle Parmesan cheese over the cauliflower.
5. If desired, sprinkle breadcrumbs on top for extra crunch.
6. Bake for 20-25 minutes, or until cauliflower is tender and golden brown.
Cooking Time: 20-25 minutes
Enjoy your crispy Baked Cauliflower Tots!
Spicy Sautéed Green Beans
Elevate your green beans game with this simple and flavorful recipe, perfect for a quick weeknight dinner or as a side dish for any occasion.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 minced garlic clove
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 dashes hot sauce (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onion and cook for 3-4 minutes, or until translucent.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the green beans, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Cook for 4-6 minutes, or until the green beans are tender but still crisp.
6. Taste and adjust seasoning as needed. If desired, add hot sauce for an extra kick.
Cooking Time: 12-15 minutes
Stuffed Bell Peppers with Quinoa and Black Beans
Elevate your mealtime with this vibrant, flavorful dish that combines the sweetness of bell peppers with the nutty goodness of quinoa and the earthiness of black beans.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix quinoa, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until bell peppers are tender.
7. Serve hot, topped with shredded cheese if desired.
Cooking Time: 40-45 minutes
Air Fryer Crispy Broccoli
Transform broccoli into a crispy, flavorful side dish with this simple air fryer recipe.
Ingredients:
• 1-2 bunches of broccoli (depending on size)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt to taste
Instructions:
1. Rinse the broccoli under cold water and pat dry with paper towels.
2. Cut the broccoli into florets, discarding any tough or woody stems.
3. In a bowl, toss the broccoli with olive oil, garlic powder, and salt until evenly coated.
4. Load the broccoli into the air fryer basket in a single layer, leaving some space between each piece for even cooking.
5. Cook at 375°F (190°C) for 8-10 minutes, shaking halfway through.
Cooking Time: 8-10 minutes
Spinach and Mushroom Stuffed Portobellos
Elevate your appetizer game with these earthy, savory mushrooms filled with a flavorful spinach and mushroom mixture.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup fresh spinach leaves
– 1/2 cup sautéed mushrooms (any variety), chopped
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, sautéed mushrooms, garlic, salt, and pepper.
3. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the four caps.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with Parmesan cheese.
5. Bake for 15-20 minutes or until the filling is heated through and the mushrooms are tender.
Cooking Time: 15-20 minutes
Carrot and Ginger Soup
Warm up with this soothing and flavorful soup, perfect for a chilly day.
Ingredients:
– 2 medium carrots, chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs, such as parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and grated ginger in a little bit of oil until they’re tender.
2. Add the vegetable broth to the pot and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the carrots are very tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. If desired, stir in heavy cream to add richness.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Grilled Asparagus with Balsamic Glaze
Elevate your grilled asparagus game with this easy and flavorful recipe, featuring a rich balsamic glaze.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, toss asparagus with olive oil, salt, and pepper until evenly coated.
3. Grill asparagus for 5-7 minutes per side, or until tender and slightly charred.
4. Meanwhile, combine balsamic vinegar, honey, and Dijon mustard in a small saucepan.
5. Bring glaze to a simmer over medium heat and cook for 2-3 minutes, or until thickened slightly.
6. Brush glaze over grilled asparagus during the last minute of cooking.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Mexican Street Corn Salad
Get ready to fiesta with this flavorful salad that combines the sweetness of corn with the spicy kick of Mexico’s famous street corn!
Ingredients:
– 4 cups cooked corn kernels (fresh or canned)
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco or Cotija cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. In a large bowl, combine the corn kernels, mayonnaise, lime juice, cumin, smoked paprika, salt, and pepper. Mix well.
2. Stir in the crumbled cheese and chopped cilantro.
3. Add the chopped jalapeño and mix until combined.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (prep) + refrigeration time
Kale and White Bean Stew
A hearty and nutritious stew that combines the earthy flavor of kale with the creamy texture of white beans.
Ingredients:
• 1 bunch curly kale, stems removed and chopped
• 1 can cannellini beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale, thyme, salt, and pepper. Cook until the kale is wilted, about 5-7 minutes.
5. Stir in the cannellini beans and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Roasted Butternut Squash with Cinnamon
Roasted Butternut Squash with Cinnamon Recipe
Summary:
Transform the humble butternut squash into a sweet and savory delight by roasting it with cinnamon, creating a perfect side dish for any meal.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up.
4. Drizzle with olive oil and sprinkle with ground cinnamon.
5. Season with salt to taste.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Stuffed Zucchini Boats with Turkey
A flavorful twist on traditional stuffed zucchinis, this recipe combines the freshness of turkey and herbs with the sweetness of roasted zucchinis.
Ingredients:
– 4 medium-sized zucchinis
– 1 pound ground turkey breast
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a mixing bowl, combine ground turkey, chopped onion, minced garlic, breadcrumbs, salt, and pepper. Mix well.
4. Stuff each zucchini boat with the turkey mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with parsley (if using).
6. Roast in the preheated oven for 25-30 minutes or until the zucchinis are tender and the filling is cooked through.
Cooking Time: 25-30 minutes
Cauliflower Fried Rice
A creative twist on traditional fried rice, this recipe replaces regular rice with nutritious cauliflower, adding a pop of color and flavor to your meal.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed veggies (e.g., peas, carrots, corn)
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Rinse the cauliflower and remove the leaves and stem. Cut into florets and pulse in a food processor until it resembles rice.
2. Heat oil in a large skillet or wok over medium-high heat. Add onion and garlic; cook until softened.
3. Add mixed veggies, cooked cauliflower “rice,” and soy sauce. Stir-fry for 2-3 minutes.
4. Push the mixture to one side of the pan. Crack in eggs and scramble until cooked through.
5. Combine eggs with cauliflower mixture. Season with salt and pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Balsamic Roasted Brussels Sprouts and Sweet Potatoes
Elevate your side dish game with this sweet and tangy roasted vegetable recipe, perfect for the holidays or any special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes or until tender and caramelized, stirring occasionally.
5. In a small bowl, whisk together balsamic vinegar and honey.
6. After 20 minutes of roasting, brush the balsamic glaze over the vegetables and continue to roast for an additional 5-10 minutes or until the glaze is bubbly and sticky.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Garlic Butter Sautéed Green Beans
Elevate your green bean game with this simple and flavorful recipe that combines the sweetness of green beans with the savory richness of garlic butter.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Bring a large skillet or sauté pan over medium-high heat.
2. Add the butter and let it melt.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the green beans in a single layer, leaving some space between each bean.
5. Cook for 4-5 minutes, stirring occasionally, until the green beans are tender but still crisp.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Spaghetti Squash with Marinara Sauce
Transform your squash into a satisfying substitute for traditional spaghetti with this easy and flavorful recipe.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 2 cups marinara sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash and season with salt.
5. Roast the squash for 45-50 minutes, or until the flesh is tender and easily shreds with a fork.
6. While the squash is roasting, heat the marinara sauce in a saucepan over medium-low heat.
7. Once the squash is cooked, use a fork to shred it into spaghetti-like strands.
8. Serve the shredded squash with the warm marinara sauce and top with Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Lemon Herb Roasted Carrots
Brighten up your meals with this vibrant and flavorful side dish, perfect for any occasion.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh rosemary leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and rosemary.
3. Add the chopped carrots to the bowl and toss until they are evenly coated with the mixture.
4. Season with salt and pepper to taste.
5. Spread the carrot mixture in a single layer on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until the carrots are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Eggplant and Tomato Bake
A flavorful and healthy twist on traditional eggplant parmesan, this recipe combines tender eggplant slices with fresh tomatoes and a blend of Italian seasonings.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss eggplant slices with olive oil, garlic, oregano, salt, and pepper until coated.
3. Spread half of the eggplant mixture on the bottom of a 9×13-inch baking dish.
4. Top with diced tomatoes, then repeat layering process with remaining eggplant mixture and tomatoes.
5. If using cheese, sprinkle on top of the second layer of tomatoes.
6. Bake for 35-40 minutes or until eggplant is tender and golden brown.
Cook Time: 35-40 minutes
Summary
Get ready to indulge in a world of flavors with these 20 delicious Weight Watchers vegetable recipes! From savory roasted Brussels sprouts to crispy air-fried broccoli, and from hearty stews to light and refreshing salads, there’s something for everyone. Discover how to make tasty sides like sautéed green beans and roasted sweet potatoes, or try your hand at more substantial dishes like stuffed bell peppers and cauliflower “fried rice”. With these healthy and easy-to-make recipes, you’ll be on your way to a healthier and happier you!
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