Chili-Roasted Root Vegetables

Ingredients

• 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