Roasted Veggie Sheet Pan Mix Directions:
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Preheat the oven to 400°F. Line one large sheet pan with parchment paper.
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Add Brussels sprouts, butternut squash, sweet potato, and beets to a large mixing bowl.
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Add olive oil, maple syrup, balsamic vinegar, Dijon mustard, garlic powder, dried parsley, salt, and black pepper. Toss until fully coated.
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Spread vegetables evenly in a single layer on the prepared sheet pan.
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Roast for 30 minutes, stirring once at the 15-minute mark.
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Add dried cranberries to the pan and roast for an additional 5 minutes.
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Remove from the oven and immediately top with feta and walnuts.
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Sprinkle with a pinch of dried parsley and serve warm.
WW Points Calculation
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Brussels sprouts, butternut squash, sweet potato, beets (combined, 8 cups total): 0.00
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Olive oil, 1 1/2 tbsp: 6.00
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Maple syrup, 2 tsp: 2.00
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Balsamic vinegar, Dijon mustard, garlic powder, parsley, salt, pepper (combined): 0.00
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Dried cranberries, 1/4 cup: 3.00
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Walnut halves, 1/4 cup: 5.00
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Reduced fat feta cheese, 1/3 cup: 3.00
Points Information:
Total Points: 19.00
Servings: 4 servings (each serving: approximately 2 cups roasted vegetables with feta and walnuts)
Points per serving: 4.75
Nutrition Information
Calories: 245
Fat: 13 g
Protein: 6 g
Carbohydrates: 29 g
Sugar: 8 g
Sodium: 480 mg
I'm waiting for your comments! Enjoy!
