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Roasted Carrots, Beets, and Red Onion Wedges

  Roasted Carrots, Beets, and Red Onion Wedges

Serves 4; 1/2 cup per serving

Ingredients

  • Cooking spray
  • 2 medium 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 (about 4 ounces), cut into 1/2-inch wedges
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon salt

Nutrition Facts

  • Calories 78
  • Total Fat 2.5 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 2.0 g
  • Cholesterol 0 mg
  • Sodium 155 mg
  • Carbohydrates 14 g
  • Fiber 4 g
  • Sugars 9 g
  • Protein 2
  • Dietary Exchanges 3 vegetable, 1/2 fat

Preparation

  1. 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.
  2. 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.
  3. Roast for 15 minutes. Stir. Roast for 10 minutes, or until the vegetables are just tender when pierced with a fork.

Cook’s Tip: Avoid getting beet stains on your hands by peeling the beets under cold running water.

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