Quick Roasted Veggies

Quick-caramelized onions are a delicious shortcut to the slow-cooked taste of roasted vegetables, without the effort and mess of peeling the beets and carrots!

Serves

4
Prep Time
5 min.
Cook Time
20 min.
Stand Time
5 min.
Quick-caramelized onions are a delicious shortcut to the slow-cooked taste of roasted vegetables, without the effort and mess of peeling the beets and carrots!
Ingredients
2 medium onions, cut into 8 wedges each 1 Tbsp. vegetable oil 1 can (14.5oz.) Del Monte® Sliced Beets, well drained 1 can (8.25oz.) Del Monte® Sliced Carrots, well drained 2 tsps. grated fresh ginger Salt and black pepper, optional
Directions
  1. Preheat broiler.
  2. Line a large rimmed baking sheet with foil.
  3. Toss onions in oil on foil, coating evenly, and arrange in a single layer.
  4. Broil onions 15 minutes or until richly browned on the edges. Add beets and carrots to onions, stir gently and broil 2 minutes or until hot.
  5. Remove from broiler; sprinkle with ginger and season to taste with salt and pepper, if desired. Seal vegetables in foil and let stand 5 minutes for flavors to develop.
VARIATION: To make Herb Roasted Vegetables, prepare the recipe as directed, except substitute 1 tsp. chopped fresh rosemary for ginger.
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