Kirsty Jones
@kirstyj
Savory Roasted Root Vegetables with Chickpeas
A delightful medley of roasted root vegetables, including beets, carrots, and potatoes, combined with garbanzo beans and seasoned with thyme. This dish is perfect as a hearty side or a main vegetarian meal, offering a burst of flavors and nutrients.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:5
Recipe Information
- Prep time35 min.
- Cook time45 min.
- Total time80 min.
- Servings6
Ingredients
- 1 cup
- 4
- 1
- 2 cups
- 4 cloves
- 1/4 cup
- 2 tablespoons
- 1 tablespoon
- to taste
- to taste
- 1/3 cup
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Savory Roasted Root Vegetables with Chickpeas.
Step 1
Start by preheating your oven to a cozy 400°F (200°C).
Step 2
While the oven warms up, grab a 9x13 inch baking dish and toss in your diced beets, carrots, onion, potatoes, minced garlic, and drained garbanzo beans.
Step 3
Drizzle a generous amount of olive oil over the colorful medley, then sprinkle in some dried thyme, salt, and pepper.
Step 4
Give everything a good toss, ensuring each piece is beautifully coated in the flavorful oil and seasonings.
Step 5
Once your oven is ready, slide the baking dish inside and let it roast for about 30 minutes, remembering to stir the veggies halfway through for even cooking.
Step 6
After that delightful half-hour, take the dish out and pour in some dry white wine, stirring it gently into the mix.
Step 7
Pop the dish back into the oven and let it bake for another 15 minutes, or until the wine has mostly evaporated and the vegetables are tender and inviting.
Step 8
As a final touch, fold in the torn beet greens, allowing them to wilt from the warmth of the roasted veggies.
Step 9
Before serving, taste and adjust the seasoning with a little more salt and pepper if needed.
Step 10
Enjoy this vibrant, hearty dish that’s not just a feast for the eyes but also a comforting delight for your taste buds!.