Roasted Winter Veggies and Tri-Coloured Potatoes

10 55 156
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 10
Roasted Winter Veggies and Tri-Coloured Potatoes
Health Highlights

Ingredients


681 gm Tri Colour Potato Medley (quartered)
454 gm Brussels sprouts (cut in half)
1 large pepper(s) Red bell pepper (coarsely chopped)
1 medium Red onion (coarsely chopped)
2 medium Zucchini (cut lengthwise and sliced)
2 medium Carrots (sliced)
60 ml Rosemary, fresh (1/4 cup chopped)
1/3 cup Canola oil
1 tsp Salt
1 tsp Garlic powder

Instructions


Preheat oven to 400 ̊F (200 ̊C).

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.

Nutrition Facts

Per Portion

Calories 156
Calories from fat 69
Calories from saturated fat 5.2
Total Fat 7.7 g
Saturated Fat 0.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.6 g
Cholesterol 0
Sodium 263 mg
Potassium 377 mg
Total Carbohydrate 19.9 g
Dietary Fiber 4.0 g
Sugars 5.0 g
Protein 3.8 g

Dietary servings

Per Portion


Vegetables 1.7

Energy sources


Pygal46%467.1232111299173184.530588249005644%300.1489796365969231.3851212300217810%353.4017619602357111.3782550219140946%44%10%CarbohydratesFatProtein

Meal Type(s)

Side




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