Description
A colorful and hearty side dish featuring roasted beets, potatoes, carrots, and chickpeas tossed with aromatic thyme.
Ingredients
- 2 cups diced potatoes
- 1 cup diced raw beets
- 4 medium carrots, diced
- 1 large onion, diced
- 1/4 cup canned chickpeas, rinsed and drained
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp dried thyme leaves
- 1/3 cup vegetable broth
- 1 cup torn beet greens
- Salt and ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Prepare all your vegetables by washing, peeling, and dicing them into uniform pieces.
- In a large 9×13-inch baking dish, combine the diced potatoes, beets, carrots, onion, minced garlic, and chickpeas. Drizzle with olive oil and season with dried thyme, salt, and pepper. Toss everything until well coated.
- Bake in the preheated oven for 30 minutes. Stir the mixture once halfway through the cooking time to ensure even browning.
- Remove the dish from the oven and pour in the vegetable broth. Return to the oven and bake for an additional 15 to 20 minutes, or until the liquid has reduced and the vegetables are tender.
- Remove from the oven and immediately stir in the beet greens. Let the heat from the vegetables wilt the greens. Season with extra salt and pepper if needed before serving.
Notes
For a sweeter variation, you can use apple juice instead of vegetable broth. Ensure vegetables are cut to similar sizes for even cooking.
- Prep Time: 25 min
- Resting Time: 5 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 5g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted root vegetables, healthy side dish, vegetable bake, easy dinner side, roasted beets and potatoes