Rosemary Roasted Winter Vegetables with Tri-Color Potatoes


It’s amazing how something so simple can be the star of the show, but such is the case with these rosemary roasted winter vegetables. There’s something about carrots, potatoes, zucchini, onions and Brussels sprouts cooked at high heat with just the right amount of oil and the perfect dusting of salt and garlic that can turn even the most ardent veggie-hater into a fan of plant life.

Rosemary Roasted Winter Vegetables with Tri-Color Potatoes - So simple yet SO impressive, this recipe is loved by all and perfect for holidays or any day. Naturally vegan, gluten-free, dairy-free, allergy-friendly.This rosemary roasted winter vegetables recipe with photo was shared with us by

Special Diet Notes: Rosemary Roasted Winter Vegetables

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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