"This is quick, easy and delicious. It is easily doubled and tripled for large families and guests." — GEMINI00
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beets, peeled and cut into 1 inch cubes
turnip, peeled and cubed
pearl onions, peeled
salt to taste
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.
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 1/2tsp 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.
The beets were good, and the pearl onions were tasty, but the turnips were really strong. Not many big fans of this.
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 next day! :) I'll try the tumeric next time.
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 results. My partner liked the dish, but I would've been happier with a beet salad.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Fall Vegetables
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 246
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