Source: Nancy Hughes | Catégorie: Diabétique, Santé du cœur, Rôtissage, Plats d’accompagnement

Chili Roasted Root Vegetables

Roasting vegetables in a little canola oil brings out new depths of flavor.

Chili Roasted Root Vegetables


  • 3 medium beets, trimmed, peeled and cut into 1/2 inch (1.25 cm) wedges
  • 3 medium carrots, peeled and cut into 3 inch (7.5 cm) pieces (cut thicker pieces in half lengthwise)
  • 4 medium new potatoes, about 1 1/2 oz/45 g each, cut into 1/2 inch 1.25 cm wedges
  • 1 medium to large yellow or red onion, cut into 1/2-inch 1.25 cm wedges
  • 3 Tbsp canola oil, 45 mL
  • 1 tsp garlic powder 5 mL
  • 1 Tbsp chili powder 15 mL
  • 1/2 tsp salt 2 mL


  • 1. Preheat oven to 425 °F (220 °C). 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 minutes, stirring and turning every 10 minutes or until richly browned. Remove from oven and sprinkle with salt.


10 servings


1/2 cup (125 mL)


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol0 mg
Glucides25 g
Fibres3 g
Protéines3 g
Sodium160 mg