Roasted Fall Vegetables

This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.

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.

Per Serving: 368 calories; protein 3.7g; carbohydrates 30.2g; fat 27.3g; sodium 118.6mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .