Roasted Root Vegetable Medley |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.Mindy Ilar, St Albans, West Virginia 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 15-in. x 10-in. x 1-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. Yield: 10 servings.
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