Chili-Roasted Root Vegetables

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    medium beets, trimmed, peeled and cut into 1/2-inch wedges
  • 3
    medium carrots, peeled and cut into 3-inch pieces (cut thicker pieces in half lengthwise)
  • 4
    medium new potatoes, about 1 1/2 oz each, cut into 1/2-inch wedges
  • 1
    yellow onions (medium to large) or 1 red onion, cut into 1/2-inch wedges (medium to large)
  • 3 12
    tablespoons canola oil or 3 1/2 tablespoons olive oil
  • 1
    teaspoon garlic powder
  • 1
    tablespoon chili powder (try ancho or chipotle for kick)
  • 12
    teaspoon salt
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DIRECTIONS

  • Preheat oven to 425 °F. Line large baking sheet with aluminum foil.
  • In large bowl, combine all ingredients, except salt. Toss until well coated. Place on baking sheet in single layer and bake 30-35 minutes, stirring and turning every 10 minutes or until richly browned. Remove from oven and sprinkle with salt.
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