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Roasted Autumn Root Vegetables
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Roasted root vegetables with a tangy twist of vinegar and creamy goat cheese.
Ingredients:
  • 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
  • 0.33333334326744 cup vegetable broth
  • 2 tablespoons balsamic vinegar
  • 1 pinch Italian seasoning, or to taste
  • 1 (4 ounce) package goat cheese, crumbled
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Coat a baking sheet with cooking spray.
  • Combine beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl, ensuring each vegetable is evenly coated.
  • Arrange the seasoned vegetables evenly on the baking dish.
  • Roast the vegetables in the oven until the beets are fork-tender, approximately 40 minutes.
  • Combine vegetable broth, balsamic vinegar, and Italian seasoning in a small bowl and mix well.
  • Pour the flavorful broth mixture generously over the succulent vegetables and allow them to roast to perfection until the liquid has beautifully evaporated, for approximately 10 more minutes.
  • Combine the roasted vegetables with goat cheese in a bowl.

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