Roasted Autumn Root Vegetables

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.