Roasted Beets, Carrots, and Turnips

Roasted Beets, Carrots, and Turnips

By annamueser Published: July 18, 2012

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

A yummy mixture of fall root vegetables in a balsamic vinegar and fresh herb glaze.



  1. Put the beets, turnips, carrots, onion, and 2 cloves of garlic in an 8 inch oven dish and toss with a little olive oil, balsamic vinegar, salt and pepper
  2. Roast at 400 until somewhat soft.
  3. While the veggies are roasting, combine the parsley, remaining garlic, and walnuts in a saucepan. Add 1 1/2 tablespoons olive oil and a teaspoon balsamic vinegar (or more if you like). Cook over very low heat for several minutes then set aside
  4. When the veggies are ready, pour the glaze over the top, stir a little, and serve immediately.