Roasted fall vegetables

Roasted fall vegetables

Roasted fall vegetables

Roasted fall vegetables photo 1
Roasted fall vegetables photo 2
Roasted fall vegetables photo 3


  • salt to taste - 1 item
  • medium beets, peeled and cut into 1 inch cubes - 3 item
  • large turnip, peeled and cubed - 1 item
  • cup pearl onions, peeled - 1 item
  • cup olive oil - 1/4 item
  • teaspoon dried rosemary - 1/2 item

How to make roasted fall vegetables:

Preheat oven to 425°. Place the beets and turnip in a 9 x 9 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.

Recipe categories: Potato, Yam/sweet potato, Onions.

Roasted fall vegetables
Average rating: 2.7 of 5, total votes: 7
Cook. Time: PT1H40M
Total Time: PT1H40M

Cause of complaint:

Related ingredients:
sugar, eggs, salt, stick butter, stick butter or oleo, large potatoes, onion, chopped, onion, coarsely chopped, tsp salt, cans yams, well drained
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