Roasted Winter Veggies and Tri-Colored Potatoes
10
servings20
minutes40
minutes160
kcal1
hourSometimes 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 1 1/2 tri-color potatoes, quartered 750 g (about 5 cups)
1 lb 1 Brussels sprouts, cut in half 500 g (about 4 cups)
1 large 1 red bell pepper, coarsely chopped (about 3/4 cup)
1 medium 1 red onion, coarsely chopped (about 1 cup)
2 medium 2 zucchini, cut lengthwise and sliced (about 3/4 cup)
2 medium 2 carrots, sliced (about 3/4 cup)
1/4 cup 1/4 chopped rosemary
1/3 cup 1/3 canola oil
1 tsp 1 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.
