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Rosemary Roasted Winter Vegetables with Tri-Color Potatoes
GO DAIRY FREE10Ingredients
50Minutes
150Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 1/2 lb. potatoes (tri-color, quartered)
- 1 lb. Brussels sprouts (cut in half)
- 1 red bell pepper (large, coarsely chopped)
- 1 red onion (medium, coarsely chopped)
- 2 medium zucchini (cut lengthwise and sliced)
- 2 medium carrots (sliced)
- 1/3 cup canola oil (non-GMO)
- 1/4 cup fresh rosemary (chopped)
- 2 tsp. salt
- 1 tsp. garlic powder
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium500mg21% |
| Potassium640mg18% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A60% |
| Vitamin C130% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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