Roasted Winter Vegetables

Name: Roasted Winter Veggies and Tri-Colored Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 1/2 lbs tri-color potatoes, quartered 750 g (about 5 cups); 1 lb Brussels sprouts, cut in half 500 g (about 4 cups); 1 large red bell pepper, coarsely chopped (about 3/4 cup); 1 medium red onion, coarsely chopped (about 1 cup); 2 medium zucchini, cut lengthwise and sliced (about 3/4 cup); 2 medium carrots, sliced (about 3/4 cup); 1/4 cup chopped rosemary; 1/3 cup canola oil; 1 tsp garlic powder

Roasted Winter Veggies and Tri-Colored Potatoes

Recipe by Manuel Villacorta, MS, RD

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

160

kcal

Total time

1

hour

Sometimes the simplest dishes are the best and roasted vegetables provide pure comfort that is hard to beat. Canola oil’s high heat tolerance is a great match for oven roasting.

Ingredients

1 1/2 lbs tri-color potatoes, quartered 750 g (about 5 cups)
1 lb Brussels sprouts, cut in half 500 g (about 4 cups)
1 large red bell pepper, coarsely chopped (about 3/4 cup)
1 medium red onion, coarsely chopped (about 1 cup)
2 medium zucchini, cut lengthwise and sliced (about 3/4 cup)
2 medium carrots, sliced (about 3/4 cup)
1/4 cup chopped rosemary
1/3 cup canola oil
1 tsp garlic powder

Directions

Preheat oven to 400 ˚F.
In large roasting pan, place vegetables. Add rosemary, canola oil, garlic powder and stir to combine.
Cook about 40 minutes or until vegetables are tender.

Nutrition Facts

10 servings per container

Serving Size1 cup

Amount Per ServingCalories160
% Daily Value *
Total Fat 8g 11%
- Saturated Fat 0.5g 0%
Cholesterol 0mg 0%
Sodium 35mg 2%
Potassium 687mg 15%
Total Carbohydrate 20g 8%
- Dietary Fiber 4g 15%
- Total Sugars 4g

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.