Roasted Winter Vegetables Recipe | Yummly
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Roasted Winter Vegetables

MAZOLA® CORN OIL
13Ingredients
20Minutes
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Description

Vary the vegetables for new flavor combos.

Ingredients

US|METRIC
20 SERVINGS
  • 3 Tbsp. Mazola Corn Oil
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. Spice Islands Rosemary
  • 1/2 tsp. Spice Islands Garlic Powder
  • 1/2 tsp. Spice Islands Fine Grind Sea Salt
  • 1/2 tsp. Spice Islands Fine Grind Black Pepper
  • 1/4 tsp. Spice Islands Paprika
  • 4 red skinned potatoes (medium, quartered, about 4 cups)
  • 1 sweet potato (large, peeled and cubed, about 2 cups)
  • 1 onion (large, cut into 8 wedges)
  • 1 fennel bulb (large, trimmed and cut into chunks)
  • 2 beets (medium, peeled and cut in chunks, about 2 cups, optional)
  • 12 oz. Brussels sprouts (trimmed and cut in half, about 3 cups)
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    Directions

    1. Preheat oven to 425ºF. Spray a large rimmed baking pan with cooking spray.
    2. Combine oil, balsamic vinegar, rosemary, garlic powder, sea salt, pepper and paprika in a small bowl. Combine all vegetables, except Brussels sprouts in a large bowl. Pour oil mixture over vegetables, reserving a few teaspoons to coat Brussels sprouts. Toss to coat well. Pour onto baking pan.
    3. Roast for 30 minutes. Toss Brussels sprouts with remaining flavored oil and add to baking pan. Roast an additional 20 to 30 minutes or until vegetables are tender, stirring occasionally.
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