Roasted Fall Vegetables

11 Reviews

Prep: 15 min
Cook: 1 hr
Ready In: 1 hr 15 min

“This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.” - by GEMINI00

Ingredients

3 medium beets, peeled and cut into 1 inch cubes
1 large turnip, peeled and cubed
1 cup pearl onions, peeled
1/4 cup olive oil
1/2 teaspoon dried rosemary
salt to taste

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Metric US

Original recipe yields 2 servings

Directions

Preheat oven to 425 degrees F (220 degrees C).
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.
Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

Nutrition

Amount Per Serving (2 total)

Calories
368 cal
18%

Fat
27.3 g
42%

Carbs
30.2 g
10%

Based on a 2,000 calorie diet

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Reviews (11)

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Melanie Booth

Oct. 11, 2007

"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 added 1..." See more/2tsp of sugar, in order to help the vegetables to retain a lovely colour. I reccomend putting it in the oven for 50 minutes, instead of the full 1 hour. And remember to take the tray out of the oven halfway through cooking, and stir around a bit, to avoid burning."

SAATHEI

Oct. 19, 2003

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

lynnie

Jan. 15, 2009

"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...." See more"

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