Mazola

Roasted Winter Vegetables Recipe

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Servings	Prep Time
20(1/3 cup) servings	0:20minutes

Cook Time

1:00minutes

Servings	Prep Time
20(1/3 cup) servings	0:20minutes

Cook Time

1:00minutes

Ingredients

3tablespoons Mazola® Corn Oil
1tablespoon balsamic vinegar
1teaspoon rosemary
1/2teaspoon garlic powder
1/2teaspoon sea salt fine grind
1/2teaspoon black fine grind pepper
1/4teaspoon paprika
4 medium red skinned potatoes, quartered (about 4cups salmon fillets (about 6 ounces each)
1 large sweet potato, peeled and cubed (about 2cups salmon fillets (about 6 ounces each)
1 large onioncut into 8 wedges
1 large fennel bulbtrimmed and cut into chunks
Optional, 2 medium beets, peeled and cut in chunks (about 2cups salmon fillets (about 6 ounces each)
12 ounces Brussels sprouts, trimmed and cut in half (about 3cups salmon fillets (about 6 ounces each)

Instructions

Step 1) Preheat oven to 425°F. Spray a large rimmed baking pan with cooking spray.
Step 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.
Step 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.
Recipe Note: If roasting beets, do not combine them with the other vegetables as all will be tinted “pink”. Add beets to roast pan and gently stir to coat with oil mixture.