Savory Roasted Root Vegetables

This roasted root vegetables recipe is a great way to use root vegetables like beets, carrots, and potatoes. Garlic and thyme add even more flavor.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 143 Calories

Ingredients

• 2 tablespoons olive oil
• salt and pepper to taste
• 1 onion, diced
• 4 cloves garlic, minced
• 4 carrots, diced
• 2 cups diced potatoes
• 1 tablespoon dried thyme leaves
• 1 cup diced, raw beet
• 1 cup torn beet greens
• 0.33333334326744 cup dry white wine
• 0.25 cup canned garbanzo beans (chickpeas), drained

Recipe Instructions

Step 1

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

Step 2

Place carrots, potatoes, beets, onion, garlic, and chickpeas into a 9x13-inch baking dish; drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.

Step 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 wine. Return to the oven, and bake until wine has mostly evaporated and vegetables are tender, about 15 minutes more. Stir in beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.