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Garlicky Roasted Beets, Leeks and Eggplant

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Garlicky Roasted Beets, Leeks and Eggplant
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6
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  • Print
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Tender, sweet beets, smoky leeks and soft eggplant with a crispy outside... this is a fab fall side dish.

Ingredients

1
bunch leeks, halved, washed well and cut into 2 inch chunks
1
bunch beets, washed and cut into 1 inch chunks
1
eggplant, cut into 1 inch chunks
6
cloves garlic, peeled and crushed
2
tablespoon olive oil
Sea salt and pepper

Directions

  • 1 Preheat the oven to 400°F.
  • 2 Line a baking sheet with nonstick aluminum foil (or heavy duty aluminum foil spayed with cooking oil spray).
  • 3 Combine the leeks, beets, eggplant and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir well.
  • 4 Bake for 25 minutes. Then, remove from the oven and stir well. Return to the oven and cook for an additional 10 minutes.
  • 5 Transfer to a bowl and serve immediately.
Nutrition Information 
No nutrition information available for this recipe
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