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Roasted Winter Veggies and Tri-Colored Potatoes
Servings: 10

1 1/2 pounds tri-color potatoes, quartered
1 pound 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
1/4 cup chopped rosemary
1/3 cup canola oil
2 teaspoons salt
1 teaspoon garlic powder


Heat oven to 400 F.

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.