Roasted Autumn Root Vegetables

Name: Roasted Autumn Root Vegetables
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 tbsp Balsamic Vinegar; 4 whole Beet; 1 tsp Cooking Spray; 4 oz Crumbled Goat Cheese; 1 dash Italian Seasoning; 2 tbsp Olive Oil; 2 whole Parsnip; 2 whole Peeled Whole Potatoes; 1 whole Rutabaga; 1 dash Salt & Pepper; 2 whole Turnip; 0.33 cup Vegetable Broth

Side Dish 🥗 American Low-Carb Sugar-Free Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Kosher ✡️

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 mins
Cook50 mins
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.