Roasted Winter Veggies and Tri-Coloured 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.

Makes 10 servings

Cooking time: N/A

Ingredients

1½ lb. tri-colour (750 g) potatoes, quartered
1 lb. (500 g) 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
¼ cup (60 mL) chopped rosemary
cup (75 mL) canola oil
1 tsp (5 mL) salt
1 tsp (5 mL) 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.

Notes

Serving Size
1 cup (250 mL)

Recipe courtesy of canolainfo.org, featured in The Canadian Diabetes Association’s 2017 Healthy Living Calendar. To download the latest recipes, visit www.diabetes.ca/calendar.

Nutritional Information

Per Serving

Calories	176
Total fat	8 g
Saturated fat	1 g
Cholesterol	0 mg
Sodium	270 mg
Carbohydrates	25 g
Fibre	5 g
Protein	4 g
Sugars	6 g

Roasting vegetables brings out their natural sweetness and flavours. Nutrient-rich vegetables also contain fibre, which helps you feel full for longer. – Vanita Pais, registered dietitian, Toronto

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