Savory Roasted Root Vegetables Recipe - Allrecipes.com
Savory Roasted Root Vegetables Recipe
  • READY IN hrs

Savory Roasted Root Vegetables

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2008

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 perfectly. The onion was delicious! My husband isn't usually too excited about veggies I cook,but he LOVED these and couldn't stop complimenting!

 
Most Helpful Critical Review
Apr 11, 2011

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 adjustments.

 
Mar 19, 2009

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;-)

 
Dec 14, 2008

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!!

 
Dec 12, 2008

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 grown fresh vegetables and it was simply divine. Thank you so much for sharing this!

 
Feb 09, 2009

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 batch and served it at Christmas diner and people loved it. The color was beautiful! The only change I made was to omit the chick peas and add parsnips. Thanks for this great recipe!

 
Apr 14, 2009

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 & adds a delicious punch. If you didn't taste the wine, you didn't add enough. I baked 15-20 min, added wine, stirred/turned, which caused the wine to sizzle & boil down almost immediately. Back for 5-10 min & done. Gorgeous. My husband & sons, who don't love beets, loved this.

 
Mar 04, 2009

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.

 

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Nutrition

  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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