Chili-roasted Root Vegetables

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 1/2 tablespoons canola oil or 3 1/2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 tablespoon chili powder (try ancho or chipotle for kick)
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 425 °f. 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 30-35 minutes, stirring and turning every 10 minutes or until richly browned. remove from oven and sprinkle with salt.