Roasted Winter Veggies and Tri-Colored Potatoes
INGRÉDIENTS
- 1 1/2 lbs tri-color potatoes, quartered 750 g (about 5 cups/1.25L)
- 1 lb Brussels sprouts, cut in half 500 g (about 4 cups/1L)
- 1 large red bell pepper, coarsely chopped (about 3/4 cup/175 mL)
- 1 medium red onion, coarsely chopped (about 1 cup/250 mL)
- 2 medium zucchini, cut lengthwise and sliced (about 3/4 cup/175 mL)
- 2 medium carrots, sliced (about 3/4 cup/175 mL)
- 1/4 cup chopped rosemary 60 mL
- 1/3 cup canola oil 75 mL
- 1 tsp garlic powder 5 mL
PRÉPARATION
- 1. Preheat oven to 400 ˚F (200 ˚C).
- 2. In 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.
- Preparation time: 20 minutes
- Cook time: 40 minutes
- Total time: 60 minutes
RENDEMENT
10 cups (2.5 L)
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 160 |
| Lipides | 8 g |
| Gras saturés | 0.5 g |
| Cholestérol | 0 mg |
| Glucides | 20 g |
| Fibres | 4 g |
| Sucres | 4 g |
| Protéines | 4 g |
| Sodium | 35 mg |
| Potassium | 687 mg |
