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. MORE + LESS -

Scaron

August 4, 2016

bunch leeks, halved, washed well and cut into 2 inch chunks

bunch beets, washed and cut into 1 inch chunks

eggplant, cut into 1 inch chunks

cloves garlic, peeled and crushed

tablespoon olive oil

Sea salt and pepper

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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