Roasted Carrots, Beets, and Red Onion Wedges
| Servings |
Ingredients
- 2-3 beets peeled cut into ½ inch wedges
- 3-4 carrots cut into 2-inch pieces
- 1 medium red onion
- 2 tsp EVOO
- 1/2 tsp dried oregano
- salt
Ingredients
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Instructions
- Preheat the oven to 425. Line a sheet pan with parchment or aluminum foil.
- Place all veggies in a bowl, add oil olive and stir; then add salt and oregano. Spread evenly on sheet pan.
- Roast for 15 minutes. Stir, continue to roast for an additional 10 minutes or until vegetables are tender.
Recipe Notes
Adapted from The American Heart Association (www.recipes.heart.org)