Roasted Fall Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Fall Vegetables Recipe). This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 2

Yield: 2 servings

Roasted Fall Vegetables Recipe

Ingredients

3 medium beets

peeled and cut into 1 inch cubes

1 large turnip

peeled and cubed

1 cup pearl onions

peeled

¼ cup olive oil

½ teaspoon dried rosemary

salt to taste

Side Dish

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

Bake in preheated oven for 1 hour or until the vegetables are golden brown and tender. Serve hot.

Nutritional Information

Roasted Fall Vegetables Recipe

Servings Per Recipe:2

Calories: 368.4

% Daily Value *

Protein: 3.7g 7%

Carbohydrates: 30.2g 10%

Dietary Fiber: 4.2g 17%

Sugars: 15.1g

Fat: 27.3g 42%

Saturated Fat: 3.8g 19%

Vitamin A Iu: 52.4IU 1%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.1mg 9%

Vitamin C: 17.6mg 29%

Folate: 97.6mcg 24%

Calcium: 75.7mg 8%

Iron: 1.6mg 9%

Magnesium: 34.3mg 12%

Potassium: 502.5mg 14%

Sodium: 118.6mg 5%

Thiamin: 0.1mg 6%

Calories From Fat: 245.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.