CookPal AI
Savory Roasted Root Vegetables

Savory Roasted Root Vegetables

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $10

INGREDIENTS

  • 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

STEPS

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.

4

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.

5

Stir in beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

NUTRIENTS

Per 1 serving

🔥

143

Calories

  • 3
    Protein
  • 21
    Carbs
  • 5
    Fats

💡 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.