Roasted Fall Vegetables
Roasted Fall Vegetables brings out the natural sweetness of beets, turnip, and pearl onions, kissed with rosemary and olive oil until caramelized and tender. It’s earthy, slightly sweet, and herb-fragrant—perfect alongside roast meats or as a hearty vegetarian side for cool-weather dinners. Serve it hot to showcase the glossy edges and jammy onions.
- Prep15 min
- Cook1 hr
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and add them to the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with the oil.
- 3
Bake in the preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
- Calories 429.83 kcal High
- Protein 8.12 g Moderate
- Carbs 41.42 g Moderate
- Total Fat 26.96 g High
- Saturated Fat 3.66 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 210.85 mg Moderate
- Fiber 5.72 g Good Source
- Sugar 18.72 g High
- Added Sugar 0.0 g Low Source
- Calcium 46.18 mg Low Source
- Iron 1.94 mg Moderate
- Potassium 165.59 mg Low Source
- Vitamin A 3.58 mcg_rae Low Source
- Vitamin C 20.25 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅
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