Roasted Autumn Root Vegetables

Roasting really brings out the earthy flavors of these beets, potatoes, parsnips, turnips, and rutabaga. A bit of vinegar and goat cheese add just the right amount of zing.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 136 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 tablespoons balsamic vinegar
• cooking spray
• 1 pinch Italian seasoning, or to taste
• 4 beets, peeled and cut into 3/4-inch cubes
• 1 (4 ounce) package goat cheese, crumbled
• 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
• 0.33333334326744 cup vegetable broth

Recipe Instructions

Step 1

Preheat an oven to 450 degrees F (230 degrees C).

Step 2

Spray a baking sheet with cooking spray.

Step 3

Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.

Step 4

Spread seasoned vegetables over prepared baking dish.

Step 5

Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.

Step 6

Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.

Step 7

Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.

Step 8

Transfer roasted vegetables to a bowl and toss with goat cheese.