Here is Your New Favorite Holiday Side Dish

Savory Roasted Root Vegetables

Roasted Root Vegetables

Ingredients:

1 cup diced, raw beet

4 carrots, diced

1 onion, diced Onions Yellow/Brown

2 cups diced potatoes

4 cloves garlic, minced

1/4 cup canned garbanzo beans (chickpeas), drained

2 tablespoons olive oil

1 tablespoon dried thyme leaves

salt and pepper to taste

1/3 cup dry white wine

1 cup torn beet greens

 

Directions:

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9×13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
  3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

 

 

Source:  Allrecipes.com

 

 


 

Christine Hunt is a Wellness Coach and Certified EFT Practitioner and has found that working with the whole person by combining mind/body work, dietary adjustments and movement provides her clients with the tools they need to lose weight (and keep it off), get relief from chronic illness and positively transform their lives.  

 

Contact her for a free, 15 minute consultation to learn why what she does works when other methods have failed.

 

Christine works with her clients in person, by Skype or phone.  So, if you live away from the Annapolis, Maryland area, she can still work with you.

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