1 tablespoon canola oil 1 tablespoon all-purpose flour 1 tablespoon chili powder 1 teaspoon dried oregano leaves, crushed 1 15 ounce can no-salt-added tomato sauce ¾ cup water ¾ teaspoon salt
Basic Roasted Vegetables
1 ¾ pound potatoes or sweet potatoes, peeled, if desired, and cut into 1-inch pieces (5 cups) 2 large onions, coarsely chopped (2 cups), or 2 medium leeks, cut into 1-inch pieces (1 cup) 1 pound carrots, cut into 1-inch pieces (3 cups) 12 ounce parsnips and/or turnips, cut into 1-inch pieces (3 cups) 1 pound red sweet peppers, cut into 1-inch pieces (4 cups) 1 pound yellow sweet peppers, cut into 1-inch pieces (4 cups) 1 pound button or cremini mushrooms, halved (quarter large mushrooms) (6 cups) 2 heads garlic, separated into cloves and peeled ½ cup olive oil 2 teaspoon kosher salt 2 teaspoon ground black pepper
