Roasted Winter Veggies and Tri-Colored Potatoes
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.
10
servings20
minutes40
minutes160
kcal1
hourIngredients
1 1/2 lbs 1 1/2 tri-color potatoes, quartered (about 5 cups)
1 lb 1 Brussels sprouts, cut in half (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 recipe
Serving Size1 cup
- Amount Per ServingCalories160
- % Daily Value *
- Total Fat
8g
11%
- Saturated Fat 0.5g 0%
- Cholesterol 0mg 0%
- Sodium 35mg 2%
- Total Carbohydrate
20g
8%
- Dietary Fiber 4g 15%
- Total Sugars 4g
- Potassium 687mg 15%
* 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.
