Roasted Fall Vegetables
Roasted Fall Vegetables is an moderately easy dinner. Made with 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 and 1/2 teaspoon dried rosemary, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Preheat oven to 425Β°.
Place the beets and turnip in a 9 x 9 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.
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