Beets, broccoli and garlic bulbs…some of my favorite vegetables.  I don’t know why it took a dearth of fridge contents for me to realize that the three vegetables I had could be cooked up together for a perfectly delicious dish!

As many of you know, I love roasted vegetables.  I chose to cook the trio this way and then finish them off with a squeeze of fresh orange juice for brightness.  With some juicy, thick-cut (1 ¼ inches) pork loin chops from the freezer, dinner was planned.

First, scrub and clean a large beet and cut it into 1/4” slices.  Small cubes would work also.  Peel several cloves of garlic, break the broccoli into floret-sized pieces, and cut an orange in half.

Preheat the oven to 425 degrees F.

Toss the broccoli and garlic cloves with a bit of olive oil (about a tablespoon) and spread them out on one half of a baking sheet.  Then  toss the sliced beets with another tablespoon of oil and lay them flat on the other half of the baking sheet.  This is just to keep them from staining the other veggies pink.

Roast them for 15 minutes, flip them over, and cook them for another 10-15 minutes.  They should be fork-tender and golden.

Place the roasted veggies in a large bowl, altogether, and squeeze fresh orange juice and a touch of salt over the top.  Toss and serve with the chops.

So, how much of each ingredient do you need to make this meal?

That depends on how many people you are serving.  Here are my guidelines: