Roasted Root Vegetables

1. 1

   Preheat oven to 450u00b0.

2. 2

   . Line a large baking sheet with foil.

3. 3

   . Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.

4. 4

   . Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450u00b0 for 15 minutes; stir and bake an additional 10 minutes or until tender.

5. 5

   . Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.