Savory Roasted Root Vegetables

Name: Savory Roasted Root Vegetables
Total time: 45 min
Yield: 6 인분
Ingredients: 🥕 4 carrots, diced; 🥔 2 cups diced potatoes; 1 cup diced, raw beets; 🧅 1 onion, diced; 🧄 4 cloves garlic, minced; 1 cup torn beet greens; ¼ cup canned chickpeas, drained; 2 tablespoons olive oil; 1 tablespoon dried thyme leaves; 🧂 Salt and pepper to taste; 🍷 ⅓ cup dry white wine

비용 $10, 절약하다 $15

출처: Recommended by CookPal

45 분
6 인분
$10

Savory Roasted Root Vegetables

비용 $10, 절약하다 $15

출처: Recommended by CookPal

45 분
6 인분
$10

재료

Vegetables
- 🥕 4 carrots, diced
- 🥔 2 cups diced potatoes
- 1 cup diced, raw beets
- 🧅 1 onion, diced
- 🧄 4 cloves garlic, minced
- 1 cup torn beet greens
Protein
- ¼ cup canned chickpeas, drained
Seasonings
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- 🧂 Salt and pepper to taste
Liquids
- 🍷 ⅓ cup dry white wine

단계

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

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.

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.

영양 성분

1인분당

🔥

143

칼로리

3
단백질
21
탄수화물
5
지방

💡 For a stronger flavor, add fresh rosemary during baking.Ensure even cutting of the vegetables to promote uniform cooking.Substitute beet greens with spinach or kale for variety.Use parchment paper for easy cleanup.Pair with a protein main dish for a complete meal.