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Root Veggie Bake

A hearty warm root veggie bake with a Middle Eastern vibe
Prep Time1 hr 30 mins
Servings: 4 people
Calories: 331kcal
Author: cantstomachanymore


  • One 9x12 baking pan


  • 1.5 lbs fingerling potatoes
  • 4 small beets (red and yellow)
  • 15 oz can of garbanzo beans
  • 2 cloves garlic
  • 1 tbsp Ras el Hanout
  • 1 tsp coarse or sea salt
  • 2 tbsp olive oil
  • 1/2 cup fresh chopped mint


  • Preheat oven to 365 degrees Fahrenheit
  • Wash potatoes and place them in 9 x 12 roasting pan
  • Wash/scrub beets. Then cut them into ~ 1 inch pieces. I peel my beets, but you don't have to as long as they've been scrubbed clean. Place them in the roasting pan.
  • Mince garlic and place in the pan.
  • Open and drain one can of garbanzo beans and add to the pan. You can save the juice, called aqua fava, as it can be used for other recipes such as whipped cream or vegan mayo. Or you can dump it down the drain like I did :)
  • Drizzle the olive oil over the veggies and the add Ras el Hanout and salt.
  • Mix well by hand, or with spoon.
  • Place in the preheated oven.
  • Bake for approximately 40-45 minutes on the middle shelf. About half way through (~20 minutes) take the pan out and mix the veggies. At about the 35 minute mark take the pan out and test the doneness of the beets since these usually take the longest to roast. The fork should slide through them easily if they are done. Depending on how soft they are, the dish may need to add extra time. Additional time should be in 10 minute increments checking doneness as you go.
  • Once the veggies are cooked mix in the fresh mint.
  • Serve with the pea/tomato/avocado side and enjoy!


Calories are just an estimate. 
331 Calories
8.6 gm Fat
53.9 Carbs
10.1 gm Protein