This colorful side dish couldn't be easier to make.
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Roasted Carrots, Beets, and Red Onion Wedges
Calories78 Per Serving
Protein2g Per Serving
Fiber4g Per Serving
|Total Fat||2.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||4 g|
3 vegetable, 1/2 fat
2 beets (about 5 ounces each), peeled, cut into 1/2-inch wedges, and patted dry with paper towels
3 small carrots (about 2 ounces each), cut crosswise into 2-inch pieces (not baby carrots)
1 medium red onion (cut into 1/2-inch wedges)
2 tsp. olive oil (extra virgin preferred)
1/2 tsp. dried oregano (crumbled)
1/8 tsp. salt
Preheat the oven to 425°F. Line a large baking sheet with aluminum foil to keep it from getting stained. Lightly spray the foil with cooking spray.
Put the beets, carrots, and onion wedges on the foil. Drizzle the oil and sprinkle the oregano and salt over the vegetables, stirring gently to coat. Arrange the vegetables in a single layer so they don’t touch.
Roast for 15 minutes. Stir. Roast for 10 minutes, or until the vegetables are just tender when pierced with a fork.
Cooking Tip: Avoid getting beet stains on your hands by peeling the beets under cold running water.