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Roasted Autumn Root Vegetables Recipe

Recipe by: WillMetz

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook50 m
  • Ready In1 h 15 m
  • 1Preheat an oven to 450 degrees F (230 degrees C).
  • 2Spray a baking sheet with cooking spray.
  • 3Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
  • 4Spread seasoned vegetables over prepared baking dish.
  • 5Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
  • 6Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
  • 7Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
  • 8Transfer roasted vegetables to a bowl and toss with goat cheese.
Ingredients
  • 10 servings
  • 136 cals
  • 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
  • 1/3 cup vegetable broth
  • 2 tablespoons balsamic vinegar
  • 1 pinch Italian seasoning, or to taste (optional)
  • 1 (4 ounce) package goat cheese, crumbled
Nutrition

Amount per serving ( 5 total)

  • Calories:
    136
    7%
  • Fat:
    6.3
    10%
  • Carbs:
    16.3
    5%
  • Protein:
    4.6
    9%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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