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Roastedwinterveggiesandtricolouredpotatoesseasonedwithrosemary 6pn2fxo

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. Skill Level: Beginner

Community:
20 min Prep
60 min Total
Servings
$1.21
price per Serving

Nutrition Facts

Amount Per Serving
Calories 189
Protein 3.7g
Total Carbohydrates 28.4g
Dietary Fiber 4.0g
Net Carbohydrates 24.4g
Sugar 3.3g
Total Fat 7.5g
Saturated Fat 0.6g
Trans Fat 0.2g
Cholesterol 0.0mg
Sodium 16.3mg
SmartPoints® 5.0

Ingredients

  • 5 cups fingerling potatoes, halved
  • 4 cups trimmed and halved Brussels sprouts
  • 3/4 cup coarsely chopped red bell pepper
  • 1 cup red onion, coarsely chopped
  • 3/4 cup cut lengthwise and sliced zucchini
  • 3/4 cup sliced carrots
  • 1 Tablespoon crushed rosemary
  • 1/3 cup vegetable or canola oil
  • 1 teaspoon garlic powder

Preparation

  1. Preheat the oven to 400 °F (200 °C).
  2. In a large roasting pan, place the potatoes, Brussels sprouts, bell pepper, onion, zucchini and carrots. Add the rosemary, canola oil, garlic powder, and stir to combine.
  3. Cook about 40 minutes or until vegetables are tender. 

Price Per Serving based on average national price: excludes store savings and local grocery store pricing