Ingredients
Roasted Vegies with Greens
6 Servings
- 1 cup chopped, raw beet
- 4 carrots, chopped
- 1 onion, chopped
- 2 cups chopped new potatoes and/or sweet potatoes
- 4 cloves garlic, cut in half
- 1/4 cup canned garbanzo beans (chickpeas), drained (optional)
- 2 to 3 tablespoons olive oil
- 1 tablespoon dried thyme leaves (or any herbs or your choice)
- 1 tablespoon of Ms. Dash no salt herb blend
- salt and pepper to taste
- 1/3 cup dry white wine (water can be used)
- 1 cup chopped beet greens, kale or spinach (or any greens of your choice)
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans in a large bowl to mix with olive oil and herbs. Pour onto a 9×13 inch baking dish.
- 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 (water.) Return to the oven, and bake until the liquid has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the greens, allowing them to wilt from the heat of the vegetables. Season to taste with sea salt and fresh ground pepper before serving
Nutrition Although each root vegetable has its own nutritional makeup, as a group they are an excellent source of complex carbohydrates, fiber, potassium and antioxidants. Mix and match your choices and enjoy!
