Roasted Fall Vegetables


"This is quick, easy and delicious. It is easily doubled and tripled for large families and guests."


1 h 15 m servings 368 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
  3. Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
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  1. 12 Ratings


Quite nice, i made a few adaptions though. I used 1/2 the amount of olive oil, as me and my family are on a low calorie diet at the moment. I used halved shallots instead of pearl onions. I a...

The beets were good, and the pearl onions were tasty, but the turnips were really strong. Not many big fans of this.

This is delicious. Only added 1/2 tsp turmeric (for health) and did not use salt. Used green onions. I would cut beets smaller than turnips next time. Wonderful with baked fish.

Easy to make and delicious. I used white onions and sliced thin. Baked for 50 minutes. It's become a household favorite.

Excellent for anyone who loves root vegetables. I added potato as well.

I didn't have any turnips so I used carrots, plus some fresh garlic & ginger. I reduced the oil, so I added some V8 juice and used a covered dish. It turned out great and was even better the nex...

The recipe is okay. I tried to give it a little more dimension by adding both golden and red beets, as well as some blue fingerling potatoes. But even with all that, I didn't get fantastic res...

Just ok. A bit greasy for me. The best thing about this recipe is that it's really easy. If I were to make it again I'd use fresh rosemary instead of dried and half the amount of oil.

Great healthy dish and wonderful colours.