Chili-Roasted Root Vegetables

• 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 oz each, cut into 1/2-inch wedges
• 1 yellow onions (medium to large) or 1 red onion, cut into 1/2-inch wedges (medium to large)
• 3 1/2 tablespoons canola oil or 3 1/2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 tablespoon chili powder (try ancho or chipotle for kick)
• 1/2 teaspoon salt

1. Preheat oven to 425 u0b0F. 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 30-35 minutes, stirring and turning every 10 minutes or until richly browned. Remove from oven and sprinkle with salt.

beets, carrots, new potatoes, yellow onions, canola oil, garlic, chili powder, salt

Taken from www.food.com/recipe/chili-roasted-root-vegetables-490343 (may not work)