Indulge in the vibrant flavors of Savory Roasted Root Vegetables. This delightful recipe combines diced beets, carrots, onions, and potatoes, tossed in olive oil and seasoned with aromatic herbs. Roasted to perfection, they’re accompanied by garbanzo beans and wilted beet greens. A nourishing side dish, perfect for any main course. Try it today!
Savory Roasted Root Vegetables
This delightful recipe combines an array of vibrant root vegetables with aromatic herbs and a touch of white wine to create a savory dish. The diced beets, carrots, onions, and potatoes are tossed in olive oil and seasoned with dried thyme, salt, and pepper. They are then roasted in the oven until tender and golden. The addition of garbanzo beans adds a delightful texture and protein boost. Just before serving, torn beet greens are sprinkled over the vegetables, gently wilting in the residual heat. This dish is a perfect side for any main course and brings together the flavors of summer in a nourishing and delicious way.
Equipment
- Oven
- Large baking dish
- Cutting board and knife
- mixing spoon or spatula
- Measuring cups and spoons
- Garlic mincer
- Can opener
- Serving dish
Ingredients
- 1 cup Beet, finely diced
- 4 Carrots, diced into bite-sized pieces
- 1 Onion, finely diced
- 2 cups Potatoes, diced into cubes
- 4 Cloves of garlic, minced
- ¼ cup Garbanzo beans (chickpeas), drained from a can
- 2 tbsp Olive oil
- 1 tbsp Dried thyme leaves
- Salt and pepper, according to your taste
- ⅓ cup Dry white wine
- 1 cup Beet greens, torn into small pieces
Notes
- Preheat your oven to a temperature of 400°F (200°C).
- Take a large baking dish and combine the diced beets, carrots, onions, potatoes, minced garlic, and drained garbanzo beans. Drizzle the olive oil over the vegetables, ensuring they are evenly coated. Sprinkle the dried thyme leaves, salt, and pepper to add a burst of flavor.
- Toss the vegetables well, making sure they are properly mixed and seasoned.
- Pour the dry white wine into the baking dish, adding a touch of sophistication to the dish.
- Place the dish in the preheated oven and let it roast for approximately 40 minutes. During this time, make sure to stir the vegetables occasionally to ensure even cooking.
- After the allotted time, check the tenderness of the vegetables by piercing them with a fork. If they are fork-tender and have developed a lovely golden hue, they are ready to be relished.
- Once the vegetables have reached perfection, remove the dish from the oven and sprinkle the torn beet greens over the top. The residual heat will gently wilt the greens, enhancing their vibrant colors and nutritional value.
- Serve this aromatic medley of roasted root vegetables as a delightful side dish to complement your main course. Enjoy the harmonious blend of flavors and the nourishing goodness of this savory creation!
Nutrition
Calories: 143kcal
