Photo of Toaster Oven-Roasted Vegetables by WW

Toaster Oven-Roasted Vegetables

2 - 6
PersonalPoints™ per serving
Total Time
57 min
7 min
50 min
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.


Uncooked red potato(es)

3 small, cut in half or quartered if large

Uncooked red onion(s)

1 medium, cut into 8 wedges

Table salt

¼ tsp, or to taste

Black pepper

tsp, or to taste

Reduced-sodium chicken broth

¼ cup(s)

Fresh thyme

2 Tbsp, fresh, chopped, or to taste

Olive oil

2 tsp


  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.


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