Chili-Roasted Root Vegetables |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A rusticy dish from Cuisine Noir. 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 |
Directions:
1. Preheat oven to 425 °F. Line large baking sheet with aluminum foil.
2. 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.
|
|