Roasted Fall Vegetables

admin 25/04/20 Recipes





Yield

2 servings

Prep Time

15

Cook Time

60



Ingredients

3 medium: beets, peeled and cut into 1 inch cubes

1 large: turnip, peeled and cubed

1 cup: pearl onions, peeled

1/4 cup: olive oil

1/2 teaspoon: dried rosemary

: salt to taste


Directions

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

Calories: 368 kcal

Carbohydrates: 30.2 g

Cholesterol: 0 mg

Fat: 27.3 g

Fiber: 4.2 g

Protein: 3.7 g

Sodium: 119 mg



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