Roasted fall root vegetables are an earthy — and healthy — side dish for any meal.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
The vegetables can all be trimmed and cut a day ahead of the meal.
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 121
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 101mg 4%
% Daily Value*
Carbs 20g 6%
Fiber 6g 24%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
