Medium French Side Dish

Savory Roasted Root Vegetables

Name: Savory Roasted Root Vegetables
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 carrots , diced; 2 cups diced potatoes; 1 cup diced , raw beets; 1 onion , diced; 4 cloves garlic , minced; 0.25 cups canned chickpeas , drained; 2 tablespoons olive oil; 1 tablespoon dried thyme leaves; salt and pepper to taste; 0.33 cups dry white wine; 1 cup torn beet greens

Total Time

1h 3m

20m prep · 43m cook

Servings

4 people

Rating

—

Difficulty

Medium

24 views

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This roasted vegetable side dish is a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Ingredients

4 carrots , diced
2 cups diced potatoes
1 cup diced , raw beets
1 onion , diced
4 cloves garlic , minced
0.25 cups canned chickpeas , drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
0.33 cups dry white wine
1 cup torn beet greens

Instructions

1

Preheat the oven to 400 degrees F (200 degrees C).
2

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.
3

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.