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Roasted Fall Vegetables
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Prep Time:
15 minutes
15 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
75 minutes
75 minutes
Roasted beets, turnips, and pearl onions with fragrant rosemary-infused olive oil.
Ingredients:
- 3 medium beets, peeled and cut into 1 inch cubes
- 1 large turnip, peeled and cubed
- 1 cup pearl onions, peeled
- 0.25 cup olive oil
- 0.5 teaspoon dried rosemary
- salt to taste
Instructions:
- Preheat your oven to a toasty 425 degrees F (220 degrees C).
- In a 9x9 inch baking dish, combine beets, turnip, and onions. Drizzle with olive oil, sprinkle with rosemary and salt, and toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven until golden brown and tender, about 1 hour. Serve hot.
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