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.
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
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.