roasted autumn root vegetables

Ingredients

• Servings: 0
• cooking spray
• 4 beets, peeled and cut into 3/4-inch cubes
• 2 new potatoes, peeled and cut into 3/4-inch cubes
• 2 parsnips, peeled and cut into 3/4-inch cubes
• 2 turnips, peeled and cut into 3/4-inch cubes
• 1 rutabaga, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1/3 cup vegetable broth
• 2 tablespoons balsamic vinegar
• 1 pinch italian seasoning, or to taste (optional)
• 1 (4 ounce) package goat cheese, crumbled

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 450 degrees f (230 degrees c).
• spray a baking sheet with cooking spray.
• toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• spread seasoned vegetables over prepared baking dish.
• roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• stir vegetable broth, balsamic vinegar, and italian seasoning together in a small bowl.
• pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• transfer roasted vegetables to a bowl and toss with goat cheese.