How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Fall Vegetables?

You need 9 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 10 small onions (white or Cippollini), peeled, 8 cloves garlic, in their skins, 6 carrots, peeled and sliced in 1 1/2-inch pieces, and more.

Is Roast Fall Vegetables suitable as general?

Yes, Roast Fall Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Roast Fall Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Fall Vegetables Recipe

Name: Roast Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 10 small onions (white or Cippollini), peeled; 8 cloves garlic, in their skins; 6 carrots, peeled and sliced in 1 1/2-inch pieces; 4 turnips, peeled and cut into wedges; 1 pound boiling potatoes, peeled and cut into wedges; 4 parsnips, peeled and cut into chunks; 2 tablespoons fresh rosemary leaves (or 1 tablespoon dried); Coarse salt and freshly ground pepper to taste

Roast Fall Vegetables – a delicious recipe with extra-virgin olive oil, onions, garlic, carrots, boiling potatoes, parsnips. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/2 cup extra-virgin olive oil
10 small onions (white or Cippollini), peeled
8 cloves garlic, in their skins
6 carrots, peeled and sliced in 1 1/2-inch pieces
4 turnips, peeled and cut into wedges
1 pound boiling potatoes, peeled and cut into wedges
4 parsnips, peeled and cut into chunks
2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
Coarse salt and freshly ground pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
493 kcal
Category
General

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Roast Fall Vegetables

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