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!
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 they begin to richly brown on the edges. Add the beets and carrots to onions, stir gently and broil 2 minutes or until heated.
5. Remove from broiler, sprinkle with ginger and salt and pepper, if desired. Seal vegetables in foil and let stand 5 minutes to absorb flavors.
VARIATION: To make Herb Roasted Vegetables, substitute 1 tsp. fresh rosemary for the ginger and olive oil for the canola oil.
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