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Roasted Winter Veggies and Tri Colored Potatoes

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Roasted Winter Veggies and Tri-Colored Potatoes
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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.

 

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

Ingredients

Servings  10  

  • 1 1/2 lbs tri-color potatoes, quartered
  • 1 pound 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.

Nutrition Facts

Roasted Winter Veggies and Tri Colored Potatoes

CaloriesCalories

160 Per Serving

ProteinProtein

4g Per Serving

FiberFiber

4g Per Serving

Nutrition Facts

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

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

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.

 

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

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 pound 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.

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