Roasted Autumn Root Vegetables

Prep Time:
25 mins

Cook Time:
50 mins

Total Time:
1 hr 15 mins

Servings:
10

Yield:
1 servings

Ingredients

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.

Nutrition Facts (per serving)

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Transfer roasted vegetables to a bowl and toss with goat cheese.

Nutrition Facts (per serving)