Roasted Autumn Root Vegetables
Description
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.
Ingredients
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cooking spray
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4 beets, peeled and cut into 3/4-inch cubes
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2 new potatoes, peeled and cut into 3/4-inch cubes
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2 parsnips, peeled and cut into 3/4-inch cubes
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2 turnips, peeled and cut into 3/4-inch cubes
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1 rutabaga, peeled and cut into 3/4-inch cubes
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2 tablespoons olive oil
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salt and ground black pepper to taste
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1/3 cup vegetable broth
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2 tablespoons balsamic vinegar
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1 pinch Italian seasoning, or to taste
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1 (4 ounce) package goat cheese, crumbled
Directions
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.