Savory Roasted Roots Vegetables

Ingredients

• 1 cup or more raw beet diced.
• 4 carrots diced.
• 1 onion diced.
• 2 cups diced potatoes (white or sweet potatoes, or combination)
• 4 cloves garlic minced.
• 1/4 cup canned garbanzo beans drained (optional)
• 2 tablespoons olive oil
• 1 tablespoon dried thyme, rosemary or sage
• salt and pepper to taste
• 1 tablespoon Balsamic vinegar
• 1/3 cup dry white wine
• 1 cup torn beet greens or other hearty greens (kale, Swiss chard, etc.)

Directions

1. Preheat an 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.
2. Drizzle with the olive oil, then season with thyme, salt and pepper. Mix well. Bake uncovered in the preheated oven for 30 minutes, stirring once midway through baking.
3. 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.
4. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.