Source: Nancy Hughes | Category: Diabetes-Friendly, Heart-Smart, Roasting, Side Dishes

Chili Roasted Root Vegetables

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

Chili Roasted Root Vegetables

Ingredients

  • 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

Instructions

  • 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.

Yield

10 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Calories150
Total Fat5 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates25 g
Fiber3 g
Protein3 g
Sodium160 mg