Savory Roasted Root Vegetables Recipe
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Savory Roasted Root Vegetables

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!"

Rating: This weblink has been rated 25 times with an average star rating of 4.6 Read Reviews (20)

Rate/Review | 1,185 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup diced, raw beet
  • 4 carrots, diced
  • 1 onion, diced
  • 2 cups diced potatoes
  • 4 cloves garlic, minced
  • 1/4 cup canned garbanzo beans (chickpeas), drained
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme leaves
  • salt and pepper to taste
  • 1/3 cup dry white wine
  • 1 cup torn beet greens

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 143 | Total Fat: 4.9g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2008 by Jane Dough 
I love the spices and the use of the dry white wine! (added some salt to taste). I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2008 by dbar1954 
I make a similar dish adding sweet potatoes along with the regular. Also, I have tried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2009 by VIVNIDHI 
Too good. Delicious! Only changed the white wine to 1 part white wine vinegar and 3 parts... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2008 by Venessia 
OMG! How did you come up with this recipe?! It is absolutely scrumptious!! With these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by janet Supporting Member (Click to learn more about Supporting Membership)
I followed the suggestion and added about a T. of balsamic vinegar and sweet potatoes. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by Stephanie M. 
Wow! I know it's just a bunch of root vegetables, but this was really good. I am not a big... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by pkd 
Fantastic! Forgot the beans, but added celeriac (cubed), sunchokes & parsnips to the beets,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by ChristyACB 
Taking the advice of others, I also added a splash of good balsamic vinegar to the recipe. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2008 by JEN333 
YUM! I added some balsamic vinegar, as another reviewer suggested. Totally delicious. I might... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2009 by Chandra Supporting Member (Click to learn more about Supporting Membership)
This was very good and my 20-month old son liked it, too. I used a red onion and added a... MORE

 
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