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 mins
- Cook1 hr
- Serves2
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Roasted Fall Vegetables, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 44 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 7 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 46
- Heart Health
- 81
- Metabolic
- 45
- Digestive
- 23
- Inflammatory
- 23
- Performance
- 44
- General Wellness
- 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 365.61 kcal Moderate 18%
- Protein 5.19 g Moderate 10%
- Carbohydrate 31.69 g 12%
- Total Fat 25.59 g High 33%
- Saturated Fat 3.66 g Moderate 18%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.0 mg Low Source 0%
- Sodium 251.05 mg Moderate 11%
- Dietary Fiber 6.79 g Good Source 24%
- Total Sugars 18.72 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 46.18 mg Low Source 4%
- Iron 1.94 mg Moderate 11%
- Potassium 165.59 mg Low Source 4%
- Vitamin A 3.58 mcg Low Source 0%
- Vitamin C 20.25 mg Good Source 23%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅
About This Recipe
Roasted Fall Vegetables is made with 6 ingredients and serves 2. It takes about 1 hr 15 mins and is rated easy. Key ingredients include Beet, Dried Rosemary, Olive Oil, and Pearl Onion. Each serving provides about 365.61 kcal, and is a good source of fiber.
Recipe Questions
- What is Roasted Fall Vegetables made of?
- The main ingredients are Beet, Dried Rosemary, Olive Oil, Pearl Onion, Salt. The full list of 6 is above.
- How long does it take to make Roasted Fall Vegetables?
- About 1 hr 15 mins in total: 15 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 365.61 kcal. The full nutrition breakdown is above.
- Is Roasted Fall Vegetables easy to make?
- This recipe is rated easy, with 6 ingredients and 3 steps.
- Is Roasted Fall Vegetables healthy?
- Roasted Fall Vegetables has an easyChef Pro health score of 43/100. Per serving, it provides 365.61 calories and 5.19 g of protein, or 10% of the Daily Value. It is a good source of dietary fiber and vitamin C. Worth noting per serving: sodium at 251.05 mg (11% of the Daily Value) and saturated fat at 3.66 g (18% of the Daily Value). It contains Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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