Savory Roasted Root Vegetables

Savory Roasted Root Vegetables

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mgoblue1 0

"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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1 h 15 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 92 Ratings

Most helpful positive review

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 p...

Most helpful critical review

For me this recipe was just OK. Next time I will omit the garlic for sure. I am a garlic lover but not a raw garlic lover and I find it doesn't cook enough. I might try this again with a few adj...

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 p...

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;-)

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!!

OMG! How did you come up with this recipe?! It is absolutely scrumptious!! With these ingredients being harvested right now locally (I live in Tucson, AZ), I was able to use all organically g...

Wow! I know it's just a bunch of root vegetables, but this was really good. I am not a big fan of beets but the veggies just go so sweet, even the beets weren't well, "beety"... I made a huge ...

Fantastic! Forgot the beans, but added celeriac (cubed), sunchokes & parsnips to the beets, onions, potatoes & carrots. The wine, added at the end, mingles with the carmelized veggie flavors &...

I followed the suggestion and added about a T. of balsamic vinegar and sweet potatoes. It was wonderful. I will also use this as a recipe for just beets.

Taking the advice of others, I also added a splash of good balsamic vinegar to the recipe. The recent heat had made my beet greens bitter, so I just harvested the beet and instead of greens, add...

This is AMAZING! I only made very slight changes; I used onion powder (my kids won't eat onions) and doubled the amount of garbanzo beans. I also used kale in place of the torn beet greens. Fant...

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