Roasted Root Vegetable Medley

Name: Roasted Root Vegetable Medley
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

9 ingredients

2 steps

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

Directions

1

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.
2

Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions.