Roasted Beets & Broccoli
Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer.
Ingredients
Serves: 3-4 Time: 40 minutes
Roasted Beets & Broccoli
- 3 large red beets, peeled and chopped
- 3 large carrots, peeled and chopped
- 2 cups large broccoli florets
- 1 medium yellow squash, chopped
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp paprika
- 1 Tbs olive oil
- 1 cup rice
- 1/2 yellow onion, peeled & chopped
- 2 garlic cloves, minced
- Beet greens, stems removed and chopped
- 2 1/2 cups vegetable broth
- Salt & black pepper to taste
Directions
- Preheat the oven to 400ºF
- Prepare the beets, carrots, broccoli, and squash and toss them into a mixing bowl.
- Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
- Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
- Meanwhile, set a medium pot to medium heat. Once hot, lightly coat the pot with oil. Sauté the onion, mushrooms, and beet greens for about 5-7 minutes until the onions are translucent. Then add the rice and stir for 3-4 minutes. Add the chickpeas and vegetable broth. Cover with a lid and bring to a boil. Then reduce heat to low, stir occasionally and simmer for 20-25 minutes until the liquid is absorbed and rice is cooked through.
- Serve the roasted veggies with the rice pilaf and enjoy!
Nutrition Information
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