Festive Side Dishes – Root Vegetables

festive-side-dishesSavory Roasted Root Vegetables

Makes 6 servings

Prep: 30 minutes
Cook: 45 minutes

Shopping List:

  • 135 gr or 1 cup diced, raw beet
  • 4 carrots, diced
  • 1 onion, diced
  • 310 gr or 2 cups diced potatoes
  • 4 cloves garlic, minced
  • 60 gr or ¼ cup canned garbanzo beans (chickpeas), drained
  • 30 ml or 2 tablespoons olive oil
  • 4 gr or 1 tablespoon dried thyme leaves
  • salt and freshly ground pepper to taste
  • 80 ml or ⅓ cup dry white wine
  • 40 gr or 1 cup torn beet greens


  1. Preheat an oven to 200° Cor 400° F.
  2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a or 9×13 inch baking dish.
  3. Drizzle with the olive oil, then season with thyme, salt, and freshly ground pepper.
  4. Mix well.
  5. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking.
  6. Remove the baking dish from the oven, and stir in the wine.
  7. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more.
  8. Stir in the beet greens, allowing them to wilt from the heat of the vegetables.
  9. Season to taste with salt and freshly ground pepper before serving.

root-vegetablesNote: You can also use veggetables you have on hand, like sweet potato, red potato, carrots, onion, brussels sprouts.


Amount Per Serving
Calories: 143
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrates: 20.8g
Dietary Fiber: 4.2g
Protein: 2.8g

PDF of this recipe: 20141219-FSD-Savory-Roasted-Root-Vegetables