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Photo of Toaster Oven-Roasted Vegetables by WW

Toaster Oven-Roasted Vegetables

6
Points®
Total Time
57 min
Prep
7 min
Cook
50 min
Serves
2
Difficulty
Easy
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.

Ingredients

Uncooked red potato

3 small, cut in half or quartered if large

Red onion

1 medium, cut into 8 wedges

Table salt

¼ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Reduced sodium chicken broth

¼ cup(s)

Fresh thyme

2 Tbsp, fresh, chopped, or to taste

Olive oil

2 tsp

Instructions

  1. Preheat toaster oven to 400ºF.
  2. 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.
  3. 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.

Notes

Use new potatoes, fingerling potatoes or blue potatoes for this recipe. For a vegetarian version, substitute vegetable broth for the chicken broth.

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