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


  • 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


  1. Preheat oven to 400˚F (200˚C).
  2. In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder and stir to combine.
  3. Cook about 40 minutes or until vegetables are tender.


Serving Size
1 cup (250 mL)

Recipe courtesy of, featured in The Canadian Diabetes Association’s 2017 Healthy Living Calendar. To download the latest recipes, visit

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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