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 Roasted Autumn Vegetables?

You need 6 ingredients. The key ingredients include: 6 medium-large beets, greens trimmed to 1 inch, scrubbed, and dried, 3 tablespoons olive oil, Salt and pepper, 1 3/4 pounds parsnips, peeled, trimmed and cut into 1/2-inch slices, and more.

Is Roasted Autumn Vegetables suitable as general?

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

How do I store leftover Roasted Autumn Vegetables?

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

Roasted Autumn Vegetables Recipe

Name: Roasted Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-large beets, greens trimmed to 1 inch, scrubbed, and dried; 3 tablespoons olive oil; Salt and pepper; 1 3/4 pounds parsnips, peeled, trimmed and cut into 1/2-inch slices; 2 (10 oz.) packages Brussels sprouts, trimmed and halved lengthwise; 2 tablespoons chopped flat-leaf parsley

Try this homemade Roasted Autumn Vegetables recipe the whole family will love. Made with beets, olive oil, Salt and parsnips. Easy step-by-step instruct…

This Roasted Autumn Vegetables relies on simple, everyday ingredients such as olive oil, salt and pepper and chopped flat-leaf parsley. It comes together quickly and makes 4 servings, at about 102 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

6 medium-large beets, greens trimmed to 1 inch, scrubbed, and dried
3 tablespoons olive oil
Salt and pepper
1 3/4 pounds parsnips, peeled, trimmed and cut into 1/2-inch slices
2 (10 oz.) packages Brussels sprouts, trimmed and halved lengthwise
2 tablespoons chopped flat-leaf parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
102 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Autumn Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions