Savory Roasted Root Vegetables47 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“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!” - by mgoblue1
Original recipe yields 6 servings
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Amount Per Serving (6 total)
- 143 cal
- 4.9 g
- 20.8 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"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 perfect..." See morely. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting! "
"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;-)..." See more"
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