Rosemary Roasted Winter Vegetables with Tri-Color Potatoes
Prep time
Cook time
Total time
Serves: 10 servings
  • 1½ 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
  • ⅓ cup non-GMO canola oil
  • ¼ cup chopped fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  1. Preheat your oven to 400ºF.
  2. Place the potatoes, sprouts, bell pepper, onion, zucchini, and carrots in a large roasting dish or rimmed baking sheet. Drizzle on the oil,and sprinkle on the rosemary, salt, and garlic powder. Stir to thoroughly coat all of the vegetables.
  3. Bake for 40 minutes or until the vegetables are lightly browned and tender.
Recipe by Go Dairy Free at