It has been said that we eat with our eyes first – but colour in food is more than just eye candy. This week we’re featuring a simple roast vegetable dish from Canolainfo’s beautiful Latin Sides Supper Collection. These side dishes not only add colour and flavor to a meal, the compounds responsible for the bright colours in vegetables and fruits impart a number of health benefits. Recipes for the full Latin Sides Supper Collection can be found on the Canolainfo website. You can find a good overview of the compounds in various coloured fruits and veggies, and their health benefits, on the European Food Information Council website.
Roasted Winter Veggies and Tri-Colored Potatoes
Serves 10, serving size 1 cup
1 1/2 lbs (750 g) tri-color potatoes, quartered
1 lb (500 g) 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
1/4 cup (60 mL) chopped rosemary 60 mL
1/3 cup (75 mL) canola oil 75
2 tsp (10 mL) salt
1 tsp (5 mL) garlic powder
1. Preheat oven to 400 ˚F (200 ˚C).
2. In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder and stir to combine.
3. Cook about 40 minutes or until vegetables are tender.
Nutritional Analysis (per serving): 176 kcal, 8 g fat, 1 g saturated fat 25 g carbohydrates 5 g fibre, 4 g protein.