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READY IN 1¼ hrs

Roasted Fall Vegetables

Read Reviews (11)

"This is quick, easy and delicious. It is easily doubled and tripled for large families and guests." — GEMINI00

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

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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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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

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.

—lynnie

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Most Helpful Critical Review

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 1/2tsp 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.

—Melanie Booth

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12 Ratings

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.

—SAATHEI

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Apr 15, 2008

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

—Stella Singleton

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Oct 23, 2005

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

—MissEisbar

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Oct 05, 2009

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.

—ThomsonH

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Sep 20, 2007

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.

—dianasaurusrex

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Oct 01, 2007

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.

—jamiejfm

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Nutrition

Calories
368 kcal
18%

Carbohydrates
30.2 g
10%

Cholesterol
0 mg
0%

Fat
27.3 g
42%

Fiber
4.2 g
17%

Protein
3.7 g
7%

Sodium
119 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Fall Vegetables

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 368
Calories from Fat: 246

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 3.8g 19 %
** Cholesterol 0mg 0 %
Sodium 119mg 5 %
** Potassium 502mg 14 %
Total Carbohydrates 30.2g 10 %
** Dietary Fiber 4.2g 17 %
Protein 3.7g 7 %
** Sugars 15.1g
Vitamin A 1 %
Vitamin C 29 %
Calcium 9 %
Iron 16 %
** Thiamin 6 %
** Niacin 9 %
** Vitamin B6 9 %
** Magnesium 12 %
** Folate 54 %

* 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.