Roasted Winter Veggies and Tri Colored Potatoes

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. Here we use tri-colored potatoes with the purple potatoes adding an extra antioxidant punch. Canola oil’s high heat tolerance is a great match for oven roasting.

 

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Nutrition Facts

Roasted Winter Veggies and Tri Colored Potatoes

CaloriesCalories

160 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

4g Per Serving
×
Calories 160
Total Fat 8.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 35 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Sugars 4 g
Protein 4 g

Dietary Exchanges
1 starch, 1 vegetable, 1 1/2 fat

Ingredients

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, sliced)
  • 2 medium carrots (sliced)
  • 1/4 cup chopped rosemary
  • 1/3 cup canola oil
  • 1 teaspoon garlic powder

Directions

Tip: Click on step to mark as complete.

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

This Heart-Check Certified recipe is brought to you by CanolaInfo.