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.
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
Preheat broiler.
Line a large rimmed baking sheet with foil.
Toss onions in oil on foil, coating evenly, and arrange in a single layer.
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.
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.
