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Chili-Roasted Root Vegetables Recipe

Chili-Roasted Root Vegetables Recipe

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Ingredients:

Serving

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 tbsp canola oil
1 tsp garlic powder
1 tbsp chili powder ( try ancho or chipotle for kick)
1/2 tsp salt

Directions:

Preheat oven to 425 °F. Line large baking sheet with aluminum foil.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.09 Kcal (578 kJ)
Calories from fat	93.38 Kcal
		% Daily Value*
Total Fat	10.38g	16%
Sodium	275.09mg	11%
Potassium	311.32mg	7%
Total Carbs	11.08g	4%
Sugars	4.78g	19%
Dietary Fiber	3.24g	13%
Protein	1.71g	3%
Vitamin C	4.4mg	7%
Vitamin A	0.4mg	13%
Iron	0.7mg	4%
Calcium	27.3mg	3%

Amount Per 100 g
Calories	128.53 Kcal (538 kJ)
Calories from fat	86.91 Kcal
		% Daily Value*
Total Fat	9.66g	16%
Sodium	256.05mg	11%
Potassium	289.77mg	7%
Total Carbs	10.31g	4%
Sugars	4.45g	19%
Dietary Fiber	3.01g	13%
Protein	1.59g	3%
Vitamin C	4.1mg	7%
Vitamin A	0.4mg	13%
Iron	0.7mg	4%
Calcium	25.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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