Savory Roasted Root Vegetables Tasty Recipes
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| Savory Roasted Root Vegetables |
"Beets have been my sworn enemy till I tried them like this, it's a terrific manner to use root veggies. I suppose the beets add a beautiful red shade to the dish, however if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!"
Ingredients :
- 1 cup diced, uncooked beet
- four carrots, diced
- 1 onion, diced
- 2 cups diced potatoes
- four cloves garlic, minced
- 1/4 cup canned garbanzo beans (chickpeas), tired
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to taste
- 1/3 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 400 levels F (2 hundred 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 well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring as soon as 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 often evaporated and the greens are soft, about 15 mins greater. Stir inside the beet veggies, letting them wilt from the warmth of the veggies. Season to flavor with salt and pepper earlier than serving.
Notes :
- Try the usage of a Reynolds® slow cooker liner in your gradual cooker for less complicated cleanup.
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