Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 medium beets, peeled and cut into 1 inch cubes; 1 large turnip, peeled and cubed; 1 cup pearl onions, peeled; 0.25 cup olive oil; 0.5 teaspoon dried rosemary; salt to taste

4.0

(15)

13 Reviews

2 Photos

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

Recipe by Gemini

Updated on July 14, 2022

2

Prep Time:

15 mins

Cook Time:

1 hrs

Total Time:

1 hrs 15 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

3 medium beets, peeled and cut into 1 inch cubes
1 large turnip, peeled and cubed
1 cup pearl onions, peeled
¼ cup olive oil
½ teaspoon dried rosemary
salt to taste

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 Facts (per serving)

368	Calories
27g	Fat
30g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 368
% Daily Value *
Total Fat 27g	35%
Saturated Fat 4g	19%
Sodium 119mg	5%
Total Carbohydrate 30g	11%
Dietary Fiber 4g	15%
Total Sugars 15g
Protein 4g
Vitamin C 18mg	88%
Calcium 76mg	6%
Iron 2mg	9%
Potassium 503mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.