Roasted Autumn Root Vegetables
Roasted Autumn Root Vegetables features beets, potatoes, parsnips, turnips, and rutabaga caramelized in a hot oven, then finished with a tangy balsamic–broth glaze. The vegetables turn tender with sweet, earthy notes, and a sprinkle of goat cheese adds a bright, creamy contrast. It’s a cozy, colorful side perfect for fall dinners and holiday gatherings.
- Prep25 min
- Cook50 min
- Serves10
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C).
- 2
Coat a baking sheet with cooking spray.
- 3
In a large bowl, toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper.
- 4
Spread the seasoned vegetables on the prepared baking dish.
- 5
Roast the vegetables in the preheated oven until the beets can be easily pierced with a fork, about 40 minutes.
- 6
In a small bowl, stir together vegetable broth, balsamic vinegar, and Italian seasoning.
- 7
Pour the broth mixture over the vegetables and continue roasting until the liquid has evaporated, about 10 minutes more.
- 8
Transfer the roasted vegetables to a bowl and toss with goat cheese.
- Calories 130.76 kcal Moderate
- Protein 4.45 g Low Source
- Carbs 15.38 g Moderate
- Total Fat 5.97 g Moderate
- Saturated Fat 2.02 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 4.08 mg Low Source
- Sodium 149.55 mg Moderate
- Fiber 1.93 g Low Source
- Sugar 6.63 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 26.64 mg Low Source
- Iron 0.54 mg Low Source
- Potassium 130.47 mg Low Source
- Vitamin A 2.31 mcg_rae Low Source
- Vitamin C 13.45 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Alcohol 🚫🍷
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