Roasted Fall Vegetables Recipe -
  • READY IN hrs

Roasted Fall Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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 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.

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.


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.

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.

Oct 23, 2005

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

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.

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.

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.


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  • 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.

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