Janet's Roasted Broccoli

                                                                                                                                    
12 oz Frozen broccoli florets
Olive oil
Tony Cachere’s
Pepper

1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss  in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.

Weight Watchers Roasted Vegetables

 8 serv  15 min  Cook 25 min   Ready 40 min                              
1 olive oil flavored cooking spray, divided (4 sprays)
2 medium sweet red pepper, seeded and quartered
1 medium green pepper, seeded and quartered
1 summer squash, halved lengthwise
1 zucchini, halved lengthwise
1 cup red onion, sliced
12 oz canned artichoke hearts, without oil, drained
1 tsp dried thyme
1⁄2 tsp table salt
1⁄4 tsp black pepper, freshly ground     

    Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
    Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
    Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.
    Per serving:1 PointsPlus; 0 Previous Points