Garlic-Parmesan Melting Beets Are the High-Fiber Side You Need This Fall

Preheat oven to 450°F. Combine sliced beets, 3 unpeeled garlic cloves, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a 9-by-13-inch metal baking pan. (Do not use a glass baking dish; it could shatter.) Toss to coat; arrange in an even layer.

Roast until the beets are tender when pierced with a paring knife, about 35 minutes, flipping halfway through. Transfer the garlic to a cutting board; leave the beets in the pan. When cool enough to handle, squeeze the garlic cloves from the skins into a liquid measuring cup.

Add ¾ cup broth, 2 tablespoons melted butter and 1 tablespoon vinegar to the roasted garlic; whisk until combined. Carefully pour the broth mixture over the beets.

Continue roasting, uncovered, until most of the broth has been absorbed and the beets are very tender, about 12 minutes. Sprinkle with ⅓ cup Parmesan. Continue roasting until the cheese is melted and beginning to brown, about 5 minutes more. Transfer to a serving platter and spoon any remaining pan juices over the beets. Garnish with chopped parsley, if desired. Recipe developed by Marianne Williams