Herb-Roasted Root Vegetable Medley
Herb-Roasted Root Vegetable Medley balances earthy beets and potatoes with sweet carrots and caramelized onion, while chickpeas add a tender bite. Garlic, thyme, and a splash of white wine infuse the vegetables with aromatic depth, and wilted beet greens bring a fresh finish. Serve as a cozy dinner side or a hearty component of a fall or winter meal.
- Prep30 mins
- Cook45 mins
- Serves6
- DifficultyEasy
- 1
Heat the oven to 400 degrees F (200 degrees C).
- 2
Put the carrots, potatoes, beets, onion, garlic, and chickpeas in a 9x13-inch baking dish; drizzle with olive oil, season with thyme, salt, and pepper, and mix well.
- 3
Bake, uncovered, in the preheated oven for 30 minutes, stirring once halfway through.
- 4
Take the baking dish out of the oven and stir in the wine.
- 5
Return to the oven and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more.
- 6
Stir in the beet greens, letting them wilt from the heat of the vegetables, then season to taste with salt and pepper before serving.
- Calories 220.49 kcal Moderate
- Protein 3.16 g Low Source
- Carbs 37.43 g Moderate
- Total Fat 4.43 g Moderate
- Saturated Fat 0.65 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.11 mg Low Source
- Sodium 310.77 mg Moderate
- Fiber 4.51 g Moderate
- Sugar 6.35 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 383.34 mg Good Source
- Iron 1.16 mg Low Source
- Potassium 412.44 mg Low Source
- Vitamin A 159.49 mcg_rae Moderate
- Vitamin C 44.79 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷