Roasted Autumn Root Vegetables recipe

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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
⅓ cup vegetable broth
2 tablespoons balsamic vinegar
1 pinch Italian seasoning, or to taste
1 (4 ounce) package goat cheese, crumbled

Nutrition Info

136.3 calories
carbohydrate: 16.3 g
cholesterol: 9 mg
fat: 6.3 g
fiber: 3.3 g
protein: 4.6 g
saturatedFat: 2.7 g
servingSize: -
sodium: 126.8 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

servings

Recipe Note

Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.

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