(NAPS)—Prepare a fiesta this season with healthy side dishes inspired by the Latin kitchen. These “Super Sides” draw on regional ingredients, such as chili peppers, cilantro, yuca and quinoa, to amp up flavor and bring Latin American style to your table.
“The recipes I developed for CanolaInfo are a delicious change of pace to more traditional holiday menus and they are also good for you with an average of only 125 calories per serving,” says Manuel Villacorta, R.D., an award-winning dietitian and author of “Whole Body Reboot.”
“These ‘Super Sides’ have all the Latin flavors I love plus an extra measure of nutrition thanks to canola oil,” says Villacorta, a native of Peru. “Canola oil’s mildness lets the taste of other ingredients shine and it contains the least saturated fat and most plant-based omega-3 fat of all common vegetable oils.”
One of the “Super Sides” to try this season is Roasted Winter Veggies and Tricolored Potatoes.
Roasted Winter Veggies and Tricolored Potatoes
Yield: 10 cups
Serving Size: 1 cup
Purple potatoes add an extra antioxidant punch to this dish. Canola oil’s high heat tolerance is a great match for oven roasting.
1½ lbs tricolored potatoes, quartered
1 lb 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
¼ cup chopped rosemary
1⁄3 cup canola oil
2 tsp salt
1 tsp garlic powder
Preheat oven to 400° F. In large roasting pan, place vegetables. Add rosemary, canola oil, salt and garlic powder and stir to combine. Cook about 40 minutes or until vegetables are tender.
Nutritional Analysis Per Serving: Calories, 176; Total Fat, 8 g; Saturated Fat, 1 g; Cholesterol, 0 mg; Sodium, 503 mg; Total Carbohydrates, 25 g; Fiber, 5 g; Sugars, 6 g; Protein, 4 g; Potassium, 630 mg.
For other recipes and facts about canola oil, visit www.canolainfo.org.