Roasted Autumn Root Vegetables Recipe

Name: Roasted Autumn Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/3 cup vegetable broth; 2 tablespoons balsamic vinegar; 1 pinch Italian seasoning, or to taste (optional); 1 (4 ounce) package goat cheese, crumbled

Servings: persons

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

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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Autumn Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Autumn Root Vegetables

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