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Roasted Root Vegetable Medley Recipe

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Pair these roasted root vegetables with a meaty entree for a mouth-watering winter meal.

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10 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

3 medium carrots, cut into 1/2-inch chunks
2 medium red onions, cut into wedges
2 large potatoes, peeled and cut into 3/4-inch cubes
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons Crisco® Light Olive Oil or Canola Oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 to 4 medium fresh beets, peeled and quartered
1/4 cup thinly sliced green onions

Directions

Place the carrots, red onions and potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. In a small bowl, combine the oil, salt and garlic powder. Drizzle evenly over vegetables; toss to coat.
Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions. Yield: 10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 130 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.

Roasted Root Vegetable Medley published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p64

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By roasting root vegetables together, you bring out all the best flavors that this winter vegetable medley…

VIDEO: Roasted Winter Vegetables

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