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Roasted Winter Vegetables and Tri-Colored Potatoes


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Preparing healthy and appealing foods does not have to keep you in the kitchen all day long. Recipes using versatile, heart-smart canola oil – one of the healthiest cooking oils in the world – are ideal for any festive meal. With its neutral taste, light texture and high heat tolerance, canola oil ensures that flavorful seasonings and ingredients remain the starring attraction on your dinner table, as in this dish of roasted vegetables. For more information and more recipes, visit canolainfo.org and find CanolaInfo on Facebook, Twitter and Pinterest.

Servings: 10

1 1/2 lbs      tri-color potatoes, quartered

1 lb                Brussels sprouts, cut in half

1                    large red bell pepper, coarsely chopped

1                    medium red onion, coarsely chopped

2                    medium zucchini, cut lengthwise and sliced

2                    medium carrots, sliced

1/4 cup        chopped rosemary

1/3                cup canola oil

2 tsp             salt

1 tsp             garlic powder

 

Heat oven to 400 F.

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

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Roasted Winter Vegetables and Tri-Colored Potatoes


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