Roasted Autumn Root Vegetables

Name: Roasted Autumn Root Vegetables
Total time: 75
Yield: 10
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 (Optional); 1 (4 ounce) package goat cheese, crumbled

Recipe by WillMetz from allrecipes.com

Dinner,Side Dish 1 Hr. 15 Mins.

Ingredients

10 servings

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

Instructions

Preheat an oven to 450 degrees F (230 degrees C).
Spray a baking sheet with cooking spray.
Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
Spread seasoned vegetables over prepared baking dish.
Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
Transfer roasted vegetables to a bowl and toss with goat cheese.