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    You are at:Home»Dairy-Free Recipes»Rosemary Roasted Winter Vegetables with Tri-Color Potatoes

    Rosemary Roasted Winter Vegetables with Tri-Color Potatoes

    9
    By Alisa Fleming on December 23, 2015 Dairy-Free Recipes, Sides

    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 CanolaInfo.org.

    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
     
    Print
    Prep time
    10 mins
    Cook time
    40 mins
    Total time
    50 mins
     
    Author: Canolainfo
    Serves: 10 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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    9 Comments

    1. Pingback: Friendsgiving 2017 Possible Recipes – A Spoonful of TLC

    2. Kayte @ Allergy Bites on December 14, 2016 6:54 am

      Wow – They’re ALMOST too beautiful to eat! 🙂

      Reply
    3. Pingback: 33 Vegan Christmas Recipes - Vegan Heaven

    4. Laura @MotherWouldKnow on December 25, 2015 11:40 am

      Merry Christmas! Such a delicious and colorful way to eat healthy during the holidays.

      Reply
    5. Shirley @ gluten free easily (gfe) on December 24, 2015 8:59 am

      Wow, what beautiful veggies! Delicioius, too!

      Merry Christmas Eve, Alisa!
      Shirley

      Reply
      • Alisa Fleming on December 24, 2015 9:13 am

        Thank you Shirley – Merry Christmas Eve to you, too!!

        Reply
    6. Beth (OMG! Yummy) on December 24, 2015 7:14 am

      I love roasting vegetables — I’ll turn the oven on to roast if it’s 100 degrees – I’m a little crazy that way. Have a happy holiday season!

      Reply
      • Alisa Fleming on December 24, 2015 9:14 am

        I’m the same way Beth! Frosty smoothies when it’s snowing, roasted veggies in August 🙂

        Reply
    7. Kim - Liv Life on December 23, 2015 9:33 pm

      Best dish ever!! I always mix veggies together, but I love your serving them here. Happy Holidays to you Alisa!

      Reply

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