Savory Roasted Root Vegetables

Savory Roasted Root Vegetables

53 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
mgoblue1
Recipe by  mgoblue1

“Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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. 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.

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Reviews (53)

Rate This Recipe
Jane Dough
56

Jane Dough

I love the spices and the use of the dry white wine! (added some salt to taste). I used veggies I had on hand: sweet potato, red potato, carrots, onion, brussels sprouts. Everything was cooked perfectly. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting!

VIVNIDHI
49

VIVNIDHI

Too good. Delicious! Only changed the white wine to 1 part white wine vinegar and 3 parts water. This is really really good, beet haters will also eat it with pleasure like my husband;-)

breadmantalking
45

breadmantalking

I make a similar dish adding sweet potatoes along with the regular. Also, I have tried balsamic vinegar which adds a little sweetness if you like that. Absolutely scrumptious!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Roasted Winter Root Vegetables

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Sweet Roasted Autumn Root Vegetables