Roasted Vegetables

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Vary the vegetables for new flavour combos.

20 (1/3 cup) servings
3 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 tablespoon balsamic vinegar
1 teaspoon rosemary
1/2 teaspoon garlic powder
1/2 teaspoon sea salt fine grind
1/2 teaspoon black fine grind pepper
1/4 teaspoon paprika
4 medium red skinned potatoes, quartered (about 4 cups)
1 large sweet potato, peeled and cubed (about 2 cups)
1 large onion, cut into 8 wedges
1 large fennel bulb, trimmed and cut into chunks
Optional, 2 medium beets, peeled and cut in chunks (about 2 cups)
12 ounces Brussels sprouts, trimmed and cut in half (about 3 cups)

Preheat oven to 425ºF.  Spray a large rimmed baking pan with cooking spray.

Combine oil, balsamic vinegar, rosemary, garlic powder, sea salt, pepper and paprika  in a small bowl.  Combine all vegetables, except  Brussels sprouts in a large bowl.  Pour oil mixture over vegetables, reserving a few teaspoons to coat Brussels sprouts. Toss to coat well.  Pour onto baking pan.

Roast for 30 minutes.  Toss Brussels sprouts with remaining flavoured oil and add to baking pan.  Roast an additional 20 to 30 minutes or until vegetables are tender, stirring occasionally.

Recipe Note:  If roasting beets, do not combine them with the other vegetables as all will be tinted "pink".  Add beets to roast pan and gently stir to coat with oil mixture.

Total Time
Roast Time 50 to 60 minutes
Nutritional Facts
Total Fat grams 3.00
Saturated Fat grams 0.00
Cholesterol milligrams 0.00
Sodium milligrams 80.00
Total Carbohydrates grams 12.00
Sugar grams 2.00
Dietary Fiber grams 2.00
Protein grams 2.00
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