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Rosemary Roasted Winter Vegetables with Tri-Color Potatoes

Canolainfo
  • 50 minutes
  • Serves 10

INGREDIENTS

1 lb

Brussels sprouts

2

Carrots, medium

1 tsp

Garlic powder

1

Red bell pepper, large

1

Red onion, medium

1/4 cup

Rosemary, fresh

1 1/2

lbs Tri-color potatoes

2

Zucchini, medium cut

2 tsp

Salt

1/3 cup

Non-gmo canola oil