Savory Roasted Root Vegetables (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Hearty root vegetable await the cook. Photo: CC–Charles Smith
Celiac.com 01/10/2017 – Winter means cool, crisp weather, and warm, hearty root vegetables. So many good root vegetables are in season right now, and they make a delicious addition to any meal. Here’s a recipe that’s easy to make, and delivers a tasty bunch of hearty root vegetables.
- 1 cup diced, raw red beets
- 1 cup diced, raw golden beets
- 1 cup torn beet greens
- 4 carrots, diced
- 2 parsnips, diced
- 1 onion, wedges
- 2 cups diced potatoes
- 4 cloves garlic, minced
- ½ cup dry white wine
- ¼ cup canned garbanzo beans, drained
- 2 tablespoons olive oil
- 1 tablespoon dried thyme leaves
- salt and pepper to taste
Tip: Add more root vegetables, including rutabagas, turnips, as desired.
Heat oven to 400 degrees F (200 degrees C).
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9×13 inch baking dish.
Drizzle with olive oil, then add the thyme, salt, and pepper, stirring thoroughly.
Bake, uncovered, for 30 minutes, stirring once at the 15 minute mark.
At the 30 minute mark, remove the baking dish from the oven, and add in the wine.
Return to the oven, and bake another 15 minutes or so, until the wine is mostly cooked away.
When the vegetables are fork-tender, remove the baking dish, and add the beet greens, stirring until wilted.
Season with salt and pepper, as desired.
Serve warm with your favorite entrée.
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Published at Tue, 10 Jan 2017 16:30:00 +0000