Try this colorful mixture of fall inspired vegetables as a delicious side dish packed with vitamins, minerals and antioxidants derived from their rich pigments.
Ingredients (Makes 4 servings) 3 medium beets, peeled and cut into 1 inch cubes 1 medium acorn squash, peeled and cut into 1 inch cubes 1 large turnip, peeled and cubed 2 medium carrots, sliced diagonally (medium thin) 1 cup pearl onions, peeled 3 cups broccoli florets (chopped into 1 inch pieces) 1/2 cup olive oil 1 teaspoon dried rosemary Fresh rosemary (a few sprigs) Sea salt to taste
Directions Preheat oven to 425 degrees F (220 degrees C). Place the beets, turnip, carrots and squash and broccoli in a 9x12 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 sea 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.
Try this colorful mixture of fall inspired vegetables as a delicious side dish packed with vitamins, minerals and antioxidants derived from their rich pigments. Ingredients (Makes 4 servings) 3 medium beets, peeled and cut into 1 inch cubes 1 medium acorn squash, peeled and cut into 1 inch cubes 1 large turnip, peeled and cubed 2 medium carrots, sliced diagonally (medium thin) 1 cup pearl onions, peeled 3 cups broccoli florets (chopped into 1 inch pieces) 1/2 cup olive oil 1 teaspoon dried rosemary Fresh rosemary (a few sprigs) Sea salt to taste Directions Preheat oven to 425 degrees F (220 degrees C). Place the beets, turnip, carrots and squash and broccoli in a 9x12 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 sea 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.
