Deliciously Daring: A Flavorful Substitute for Canola Oil in Roasted Veggies
Looking for the best substitute for canola oil? Try my vibrant roasted veggie medley with healthy oils - it's easy, delicious, and perfect for any meal!
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups Brussels sprouts, halved (about 500g)
- 1 cup carrots, chopped into sticks (about 250g)
- 1 red bell pepper, diced (about 150g)
- 1 yellow zucchini, sliced (about 150g)
- 1 tablespoon extra virgin olive oil (15ml)
- 1 teaspoon dried thyme (5g)
- 1 teaspoon smoked paprika (5g)
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
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