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.