Recipe information
Ingredients for - Roasted Autumn Root Vegetables
2. Beets, peeled and cut into 3/4-inch cubes - 4
3. New potatoes, peeled and cut into 3/4-inch cubes - 2
4. Parsnips, peeled and cut into 3/4-inch cubes - 2
5. Turnips, peeled and cut into 3/4-inch cubes - 2
6. Rutabaga, peeled and cut into 3/4-inch cubes - 1
11. Italian seasoning, or to taste (Optional) - 1 pinch
12. Package goat cheese, crumbled - 1 (4 ounce)
How to cook deliciously - Roasted Autumn Root Vegetables
1. Stage
Preheat an oven to 450 degrees F (230 degrees C).
2. Stage
Spray a baking sheet with cooking spray.
3. Stage
Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
4. Stage
Spread seasoned vegetables over prepared baking dish.
5. Stage
Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
6. Stage
Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
7. Stage
Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
8. Stage
Transfer roasted vegetables to a bowl and toss with goat cheese.
