How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chili-Roasted Root Vegetables?

You need 8 ingredients. The key ingredients include: 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), and more.

Is Chili-Roasted Root Vegetables suitable as soups & stews?

Yes, Chili-Roasted Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Chili-Roasted Root Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Roasted Root Vegetables Recipe

Name: Chili-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Chili-Roasted Root Vegetables – a delicious recipe with beets, carrots, new potatoes, yellow onions, canola oil, garlic. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
214 kcal
Category
Soups & Stews

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