Roasted Golden Beets, Leeks & Fennel - the best Roasted Root Vegetables
Make my Roasted Golden Beets, Fennel & Leeks as a simple side for your holiday meal or use it as a stuffing for your holiday roast.
Servings: 6
Ingredients
- 2-3 teaspoons oil
- 1-2 golden beet peeled and cubed
- 1 1/2 cup chopped fennel
- 1 1/2 cup chopped leek
- 1 medium sweet potato peeled and cubed
- 5 garlic cloves whole
- 1/2 - 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh herbs such as thyme, rosemary, sage or use up to 2 teaspoons dried herbs
Instructions
- Brush some oil on your baking dish.Then add the cubed raw vegetables to the baking dish.
- Add the rest of the oil and toss well to coat. Then sprinkle the salt, pepper, and herbs all over. Gently toss well to coat.
- Then put it in the oven at 400 degrees Fahrenheit.(205 c )
- Cover the baking dish with parchment for the first 15-17 minutes so that the vegetables cook faster.
- Then remove the parchment covering the baking dish and also move the vegetables around after the first 15 minutes and then continue to bake for 20-30 minutes or until the vegetables are tender to preference.
Notes
You can also add some toasted bread to the stuffing and sprinkle in some vegetable broth. Do this when the veggies are al dente and then continue to bake for 15-20 mins
Parsnips, carrots, celeriac and other root vegetables are great additions as well
Convert the leftover roasted veggies into soup by blending with broth and some cashews and simmer to thicken
Nutrition
Calories: 67kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 267mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5616IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg