Roasting vegetables is a such a delicious way to get vegetables into bodies. Well, I love most vegetables so they are not a problem for me. At the weight and wellness class the other day Jane told me she had roasted beets, cabbage, and onions. I tried it. It was scrumptious!
This does look rather unappetizing but it was amazingly good.
Chop half a green cabbage into large-sized dice. Chop one large onion into the size pieces you like, about the same size as the cabbage. Scrub and dry 4 small beets. Cut off the tap root then chop everything you have left (no skinning, not taking off the cap of the beet) into medium-sized dice. Place all into a large bowl. Pour on 2-3 Tablespoons extra virgin olive oil and stir to coat. In a small bowl, mix together 1 teaspoon granulated garlic and 1 teaspoon granulated onions, 1/2 teaspoon Italian seasoning, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon ground black pepper. Sprinkle the spice mixture on the vegetables and stir again.
Place on a parchment-lined baking sheet and roast at 400 degrees F. for 30 minutes. Stir and roast another 30 minutes. This is how I did it. It worked in our oven. You might want to check more often to see if they are done to your liking. I wanted the beets to be VERY WELL done. Not a big fan of them, but they are good for us so...