Chili-Roasted Root Vegetables
Courtesy of CanolaInfo
Servings: 10
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 3 medium beets, trimmed, peeled and cut into 1/2-in. (1.25 cm) wedges
* 3 medium carrots, peeled and cut into 3-in. (7.5 cm) pieces (cut thicker pieces in half lengthwise)
* 4 medium new potatoes, about 1 1/2 oz./45 g each, cut into 1/2-in. 1.25 cm wedges
* 1 medium to large yellow or red onion, cut into 1/2-in. /1.25 cm wedges
* 3-1/2 Tbsp. canola oil, divided (50 mL)
* 1 tsp. garlic powder (5 mL)
* 1 Tbsp. chili powder (15 mL)
* 1/2 tsp. salt (2 mL)
* 3 medium carrots, peeled and cut into 3-in. (7.5 cm) pieces (cut thicker pieces in half lengthwise)
* 4 medium new potatoes, about 1 1/2 oz./45 g each, cut into 1/2-in. 1.25 cm wedges
* 1 medium to large yellow or red onion, cut into 1/2-in. /1.25 cm wedges
* 3-1/2 Tbsp. canola oil, divided (50 mL)
* 1 tsp. garlic powder (5 mL)
* 1 Tbsp. chili powder (15 mL)
* 1/2 tsp. salt (2 mL)
What to do:
1. Preheat oven to 425°F (220°C). Line large baking sheet with aluminum foil.
2. In large bowl, combine all ingredients, except salt. Toss until well coated. Place on baking sheet in single layer and bake 30 min., stirring and turning every 10 min. or until richly browned. Remove from oven and sprinkle with salt.
* Recipe courtesy of CanolaInfo.
2. In large bowl, combine all ingredients, except salt. Toss until well coated. Place on baking sheet in single layer and bake 30 min., stirring and turning every 10 min. or until richly browned. Remove from oven and sprinkle with salt.
* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 150; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 25g; Fiber: 3g; Protein: 3g; Sodium: 160mg;