Roasted Autumn Root Vegetables recipe
All Recipes Side Dish Vegetables Roasted Vegetable Recipes
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 caloriescarbohydrate: 16.3 gcholesterol: 9 mgfat: 6.3 gfiber: 3.3 gprotein: 4.6 gsaturatedFat: 2.7 gservingSize: -sodium: 126.8 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Autumn Root Vegetables
Directions
-
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.