Garlicky Roasted Beets, Leeks and Eggplant

Name: Garlicky Roasted Beets, Leeks and Eggplant
Prep time: 10 min
Total time: 45 min
Yield: 6
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

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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-

By Scaron

Updated August 4, 2016

Ingredients

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

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.