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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Vegetables Like Jewels Recipe

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This recipe for Roasted Vegetables Like Jewels is from Ascension Catholic Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. beets, diced
2 c. carrots, sliced or diced
1 onion, diced
2 c. potatoes, diced
4 cloves garlic, minced
½ c. canned chickpeas, drained
2-3 tbsp. olive oil
2 tsp. dried thyme
salt & pepper
½ c. dry white wine
1 heaping cup of torn beet greens (or whatever cooking greens you have on hand)
Directions:
Directions:
Put beet, carrot, onion, potato, garlic and chickpeas in a large mixing bowl.
Drizzle with olive oil and season with thyme, salt & pepper.
Stir gently until all vegetables are well coated with oil and seasonings.
Spread into 9 x13 baking dish.

Bake, uncovered, in a preheated 400º oven for 30 minutes, stirring once midway through baking. At the end of the 30 minutes, remove the dish from the oven and gently stir in the wine. Return the dish to the oven and bake another 15 minutes or until the wine has mostly evaporated and vegetables are tender (don't forget to check the beets too for doneness).

Remove pan from the oven and gently stir in the greens, allowing them to wilt from the heat of the vegetables, then serve.

Adapted from “Savory Roasted Root Vegetables” from allrecipes.com.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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