Roasted Root Vegetables
Yaqutullah Ibraheem Muhammad, MS, RDN, LD
Preheat oven to 400°F.
Place the beets, carrots, onion, potatoes, garlic, and garbanzo beans into a 9 x 13-inch baking dish.
Drizzle with olive oil, then season with rosemary, salt, and pepper. Mix well.
Bake, uncovered, until vegetables are tender, about 30 minutes, stirring halfway through.
Stir in the beet greens, allowing them to wilt from the heat of the vegetables.
Season to taste with salt and pepper before serving.