Roasted Garlic Beets with Sweet Onion

I am incredibly lazy.  Well, at least from a cooking perspective.  I do not like spending much time in the kitchen.  [The only exception to that rule is when I'm preparing desserts, in which case my continual tasting of the dough keeps me going.]  So when it comes to cooking vegetables– it better take 5 minutes to prep.  For the past year I’ve relied almost exclusively on steamed vegetables.  The microwave steamer bag = pure genius.

I have recently branched out and realized a slightly more energy intensive way to cook vegetables, but still right around my 5 minute requirement.  Roasting vegetables!  Roasting makes pretty much ANY vegetable taste fantastic.  More importantly, all you have to do is chop the vegetable, toss it in a casserole dish, and sprinkle a tiny bit of butter on it.  So far I have only subjected turnips and beets to such treatment, but I intend to try many more!  Maybe even those vegetables I’ve always hated… zucchini, I’m looking at you.  Without further ado, I give you roasted beets!

Disclaimer: The recipe picture is from a slightly more complex recipe by Sylvia over at “Feasting at Home.”  My camera decided to be uncooperative the evening I made this recipe and simply did not do the recipe justice.

Roasted Garlic Beets with Sweet Onion
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 cups beets, chopped
  2. 1 tbsp garlic, minced
  3. 1 small sweet onion, chopped
  4. 1 tbsp Irish butter (Kerrygold)
Instructions
  1. 1. Preheat oven to 375° F.
  2. 2. Chop beets.
  3. 3. Combine all ingredients in casserole dish; add water just to cover bottom of pan.
  4. 4. Cover with foil and back for 45-60 minutes, until beets are tender.
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