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  • Jefferson Adams
    Jefferson Adams

    Savory Roasted Root Vegetables (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Here's a recipe that's easy to make, and delivers a tasty bunch of hearty root vegetables.

    Savory Roasted Root Vegetables (Gluten-Free) - Hearty root vegetable await the cook. Photo: CC--Charles Smith
    Caption: Hearty root vegetable await the cook. Photo: CC--Charles Smith

    Celiac.com 01/10/2017 - Winter means cool, crisp weather, and warm, hearty root vegetables. So many good root vegetables are in season right now, and they make a delicious addition to any meal. Here's a recipe that's easy to make, and delivers a tasty bunch of hearty root vegetables.

    Ingredients:

    • 1 cup diced, raw red beets
    • 1 cup diced, raw golden beets
    • 1 cup torn beet greens
    • 4 carrots, diced
    • 2 parsnips, diced
    • 1 onion, wedges
    • 2 cups diced potatoes
    • 4 cloves garlic, minced
    • ½ cup dry white wine
    • ¼ cup canned garbanzo beans, drained
    • 2 tablespoons olive oil
    • 1 tablespoon dried thyme leaves
    • salt and pepper to taste

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    Tip: Add more root vegetables, including rutabagas, turnips, as desired.

    Directions:
    Heat oven to 400 degrees F (200 degrees C).

    Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish.

    Drizzle with olive oil, then add the thyme, salt, and pepper, stirring thoroughly.

    Bake, uncovered, for 30 minutes, stirring once at the 15 minute mark.

    At the 30 minute mark, remove the baking dish from the oven, and add in the wine.

    Return to the oven, and bake another 15 minutes or so, until the wine is mostly cooked away.

    When the vegetables are fork-tender, remove the baking dish, and add the beet greens, stirring until wilted.

    Season with salt and pepper, as desired.

    Serve warm with your favorite entrée.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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