Recipe by GEMINI00
"This is quick, easy and delicious. It is easily doubled and tripled for large families and guests."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple roasted vegetable casserole.
Discover a great trick for making simple herb-roasted veggies with no mess.
This hearty stew is fresh and flavorful, and makes a great comfort-food meal.