ROASTED ROOT VEGETABLE MEDLEY

Roasted Root Vegetable Medley image

Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.-Mindy Ilar, St Albans, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 9

Previous Next

Ingredients

3 medium carrots, cut into 1/2-inch chunks
2 medium red onions, cut into wedges
2 large potatoes, peeled and cut into 3/4-inch cubes
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 to 4 medium fresh beets, peeled and quartered
1/4 cup thinly sliced green onions

Steps:

Place the carrots, red onions and potatoes in two greased 15x10x1-in. baking pans. In a small bowl, combine the oil, salt and garlic powder. Drizzle evenly over vegetables; toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions.

Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.