Roasted Autumn Vegetables

Side Dishes

Roasted Autumn Vegetables

Roasted fall root vegetables are an earthy — and healthy — side dish for any meal.


4 servings

Total Time

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Test Kitchen Tip

The vegetables can all be trimmed and cut a day ahead of the meal.


Preheat oven to 400°.

Coat beets, carrots, turnips, and onions with oil; season with salt and pepper. Transfer vegetables to a baking sheet and roast 30 minutes.

Toss beans with oil, season with salt and pepper, and arrange on a baking sheet with roasted vegetables; roast until turnips are fork-tender, 15 minutes more.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 121

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 0mg 0%

Sodium 101mg 4%

Carbs 20g 6%

Fiber 6g 24%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

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