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Garlicky Roasted Beets, Leeks and Eggplant

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Garlicky Roasted Beets, Leeks and Eggplant
  • Prep 10 min
  • Total 45 min
  • Servings 6
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Tender, sweet beets, smoky leeks and soft eggplant with a crispy outside... this is a fab fall side dish.
by: Sarah Walker Caron
Updated Aug 4, 2016


  • 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


  • 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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