Roasted Fall Vegetables

11
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"This is quick, easy and delicious. It is easily doubled and tripled for large families and guests."

Ingredients

1 h 15 m {{adjustedServings}} servings 368 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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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Reviews

11
  1. 12 Ratings

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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.