Savory Roasted Root Vegetables

Name: Savory Roasted Root Vegetables
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters diced, raw beet; 237 milliliters torn beet greens; 59 milliliters canned garbanzo beans (chickpeas), drained; 4 carrots, diced; 79 milliliters dry white wine; 4 cloves garlic, minced; 2 Tbsps olive oil; 1 onion, diced; 473 milliliters diced potatoes; 6 servings salt and pepper to taste; 1 Tbsp dried thyme leaves

Savory Roasted Root Vegetables might be just the side dish you are searching for. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 138 calories. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, garlic, wine, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

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

Equipment you will use

Oven

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish.

Ingredients you will need

Chickpeas

Potato

Carrot

Garlic

Onion

Beet

Equipment you will use

Baking Pan

Drizzle with the olive oil, then season with thyme, salt, and pepper.

Ingredients you will need

Olive Oil

Pepper

Thyme

Salt

Mix well.

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper