Savory Roasted Root Vegetables

Beets were my sworn enemy until I tried them like this, it’s 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!

Step: 1

Preheat an oven to 400 degrees F (200 degrees C).

Step: 2

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

Step: 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 the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Per Serving: 143 calories; protein 2.8g; carbohydrates 20.8g; fat 4.9g; sodium 95.3mg.

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Some of less eating process eat salad for evening meal instead of a traditional meat and potatoes healthy . But if you’re not careful , your salad could make more greasy and calories than the meal you’re trying to move . Make sure do this guide to keep a evening salad that keep your diet on track.