Roasted Fall Vegetables
A warm, flavorful medley of roasted fall vegetables with earthy rosemary, perfect for cozy dinners or holiday sides, highlighting natural sweetness and tender textures.
Ingredients
Instructions
- Preheat oven to 425°F.
- Place the beets and turnip in a 9 x 9 inch baking dish.
- Cut an X in the root end of the pearl onions and add them to the dish.
- Drizzle olive oil over the vegetables, then add rosemary and salt.
- Stir to coat the vegetables with oil.
- Bake in the preheated oven for 1 hour, or until the vegetables are golden brown and tender.
- Serve hot.
Nutrition & Diet Analysis (per serving)
262
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).