ROASTED FALL VEGETABLES
This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.
Provided by GEMINI00
Categories Side Dish Vegetables
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 30.2 g, Fat 27.3 g, Fiber 4.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 118.6 mg, Sugar 15.1 g
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Hxhx Jfjd
[email protected]Roasted fall vegetables are my favorite! They're so easy to make and always turn out delicious. I love the way the different vegetables caramelize in the oven. This recipe is a great way to showcase the best of fall produce.
JadenDaAmaZing Delaney
[email protected]These roasted fall vegetables were so good! I used a variety of root vegetables, including carrots, parsnips, and turnips. They were all perfectly roasted and had a wonderful caramelized flavor. I served them with a simple vinaigrette and they were a
daks 12
[email protected]I made this recipe last night and it was a hit! The vegetables were roasted to perfection and had a delicious smoky flavor. I especially loved the Brussels sprouts, which were crispy on the outside and tender on the inside. I will definitely be makin