Savory Roasted Root Vegetables

Captain Crunch

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!

Modified from: Savory Roasted Root Vegetables

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Ingredients

1 hr 15 min servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beet, carrot, onion, potatoes, garlic, into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper and dressing. 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. Season to taste with salt and pepper before serving.

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