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Garlicky Roasted Beets, Leeks and Eggplant

  • Prep 10 min
  • Total 45 min
  • Servings 6

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

Scaron
August 4, 2016

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

Steps

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  • 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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