During the summer, vegetables are at their best and what better way to make them taste better than to roast them in a pan! Throw in thyme and garlic and the vegetables have the perfect aroma!
Yields: Makes 6 Servings
Ingredients:
- 1 cup Beet, diced
- 4 Carrots, diced
- 1 Onion, diced
- 2 cups Potatoes, diced
- 4 cloves Garlic, minced
- ¼ canned Garbanzo beans (chickpeas), drained and washed
- 2 tbsp. Olive oil
- 1 tbs. dried Thyme leaves
- 1/3 cup dry White wine (Use the wine that you drink!)
- 1 cup torn Beet greens
Method of Preparation:
1. Preheat the oven to 400°F
2. Place all the vegetables, garlic, and garbanzo beans (chickpeas) into the baking dish.
3. Drizzle with olive oil then throw in the dried thyme and season with salt and pepper mix to combine the ingredients.
4. Place them in the preheated oven, uncovered for 30 minutes, stirring half-way through the baking time.
5. Remove the baking dish from the oven and stir in the white wine.
6. Return the baking dish in the oven until the wine has reduced or has evaporated almost completely. Give or take another 15 minutes until the vegetables are tender.
7. After the 15 minute mark take out the dish from the oven and add in the beet greens, allow the greens to wilt from the heat of the vegetables while stirring them at the same time
8. Season with salt and pepper to taste and serve!
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