Garlic Parm Roasted Root Veggies



4 oz. Garlic Parm Style Dip 

1 Bunch Beets, peeled and sliced

1 Bunch Rainbow Carrots, sliced in half lengthwise

1 Onion, quartered

3 Garlic Cloves

Extra Virgin Olive Oil

Salt and Pepper

Toss beets, carrots, onion and garlic with a few tsp of olive oil. Spread evenly on a sheet pan and add salt and pepper. Bake at 400°F for about 25 minutes, or until veggies are tender with crispy edges. Serve roasted veggies while hot with Garlic Parm Style Dip. Enjoy!