Chili-Roasted Root Vegetables

These roasted vegetables are bursting with caramelized flavor that steamed or boiled vegetables can never offer.

Recipe 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 ounces each, cut into 1/2-inch wedges
1 medium to large yellow or red onion, cut into 1/2-inch wedges
3 1/2 tablespoons light olive oil - divided use
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon salt

Cooking Directions:

1. Preheat oven to 425°F (220°C) (220°C). Line large baking sheet with aluminum foil.
2. In large bowl, combine all ingredients, except salt. Toss until well coated.
3. 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.

Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories: 150; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 25g; Fiber: 3g; Protein: 3g; Sodium: 160mg.