Garlicky Roasted Beets, Leeks and Eggplant

Tender, sweet beets, smoky leeks and soft eggplant with a crispy outside ... this is a fab fall side dish.

Garlicky Roasted Beets, Leeks and Eggplant

scaronRecipe by scaron

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10 minutes

45 minutes

4

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    Ingredients

    • 1 bunch leeks, halved, washed well and cut into 2" chunks
    • 1 bunch beets, washed and cut into 1" chunks
    • 1  eggplant, cut into 1" chunks
    • 6 cloves garlic, peeled and crushed
    • 2 tbsp olive oil
    • sea salt and pepper

    Directions

    1. 1Preheat the oven to 400 degrees.
    2. 2Line a baking sheet with nonstick aluminum foil (or heavy duty aluminum foil spayed with cooking oil spray).
    3. 3Combine the leeks, beets, eggplant and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir well.
    4. 4Bake for 25 minutes. Then, remove from the oven and stir well. Return to the oven and cook for an additional 10 minutes.
    5. 5Transfer to a bowl and serve immediately.

    Categories: Side Dishes, Vegetables, American, Lower Calorie, One Dish, Vegetarian

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