Roasted Autumn Root Vegetables Recipe

  • 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
  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Spray a baking sheet with cooking spray.
  3. Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
  4. Spread seasoned vegetables over prepared baking dish.
  5. Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
  6. Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
  7. Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
  8. Transfer roasted vegetables to a bowl and toss with goat cheese.