Roasted Fall Vegetables
A Uncategorized recipe with medium beets peeled and cut into 1 inch cubes, large turnip peeled and cubed, pearl onions peeled. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 425°.
- 2
Place the beets and turnip in a 9 x 9 inch baking dish.
medium beets peeled and cut into 1 inch cubes(3)large turnip peeled and cubed(1) - 3
Cut an X in the root end of the onions and place them in the dish.
pearl onions peeled(1 cup) - 4
Drizzle the olive oil over the vegetables and add the rosemary and salt.
olive oil(1/4 cup)dried rosemary(1/2 teaspoon)salt to taste - 5
Stir to coat the vegetables with oil.
- 6
Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender.
- 7
Serve hot.
Nutrition Facts
Per serving
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Roasted Fall Vegetables
A Uncategorized recipe with medium beets peeled and cut into 1 inch cubes, large turnip peeled and cubed, pearl onions peeled. Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
7 steps- 1
Preheat oven to 425°.
- 2
Place the beets and turnip in a 9 x 9 inch baking dish.
medium beets peeled and cut into 1 inch cubes(3)large turnip peeled and cubed(1) - 3
Cut an X in the root end of the onions and place them in the dish.
pearl onions peeled(1 cup) - 4
Drizzle the olive oil over the vegetables and add the rosemary and salt.
olive oil(1/4 cup)dried rosemary(1/2 teaspoon)salt to taste - 5
Stir to coat the vegetables with oil.
- 6
Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender.
- 7
Serve hot.
About this recipe
A Uncategorized recipe with medium beets peeled and cut into 1 inch cubes, large turnip peeled and cubed, pearl onions peeled. Ready in 1h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
