Savory Roasted Root Vegetables The Best Recipes
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| Savory Roasted Root Vegetables |
"Beets have been my sworn enemy until I tried them like this, it is a exquisite manner to use root vegetables. I think the beets add a stunning crimson color to the dish, however if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any comparable vegetable; be innovative!"
Ingredients :
- 1 cup diced, raw beet
- four carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- four cloves garlic, minced
- 1/four cup canned garbanzo beans (chickpeas), tired
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to flavor
- 1/three cup dry white wine
- 1 cup torn beet greens
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 1H15M |
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- Preheat an oven to four hundred levels F (200 ranges C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans right into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix nicely.
- Bake, exposed, inside the preheated oven for half-hour, stirring once midway through baking. Remove the baking dish from the oven, and stir within the wine. Return to the oven, and bake till the wine has commonly evaporated and the vegetables are soft, about 15 minutes extra. Stir in the beet veggies, letting them wilt from the heat of the greens. Season to taste with salt and pepper before serving.
Notes :
- Try the usage of a Reynolds® sluggish cooker liner on your sluggish cooker for less complicated cleanup.
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