Vary the vegetables for new flavor combos.


  • 3 tablespoons Mazola Corn Oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Spice Islands Rosemary
  • 1/2 teaspoon Spice Islands Garlic Powder
  • 1/2 teaspoon Spice Islands Fine Grind Sea Salt
  • 1/2 teaspoon Spice Islands Fine Grind Black Pepper
  • 1/4 teaspoon 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)
  • 12 ounces Brussels sprouts (trimmed and cut in half, about 3 cups)


  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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