Name: Savory Roasted Root Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Diced, raw beet - 1 cup; Carrots, diced - 4; Onion, diced - 1; Diced potatoes - 2 cups; Garlic, minced - 4 cloves; Canned garbanzo beans (chickpeas), drained - ¼ cup; Olive oil - 2 tablespoons; Dried thyme leaves - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Dry white wine - ⅓ cup; Torn beet greens - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Savory Roasted Root Vegetables

1. Diced, raw beet - 1 cup

2. Carrots, diced - 4

3. Onion, diced - 1

4. Diced potatoes - 2 cups

5. Garlic, minced - 4 cloves

6. Canned garbanzo beans (chickpeas), drained - ¼ cup

7. Olive oil - 2 tablespoons

8. Dried thyme leaves - 1 tablespoon

9. Salt and pepper to taste - 1 tablespoon

10. Dry white wine - ⅓ cup

11. Torn beet greens - 1 cup

How to cook deliciously - Savory Roasted Root Vegetables

1. Stage

Preheat an oven to 400 degrees F (200 degrees C).

2. Stage

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

3. Stage

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.