Roasted Autumn Root Vegetables

Roasted Autumn Root Vegetables

13
WillMetz 0

"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

1 h 15 m {{adjustedServings}} servings 136 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

13
  1. 16 Ratings

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This was terrific! I have never really cooked root vegetables before and didn't know what to expect. Even my incredibly picky husband liked it. (Not so much the 4 yr old but what does he know...

Vegetable broth and goat cheese was not on hand, so I substituted for it with a few splashes of white wine and shredded parmesean/romano cheeses and it was still fabulous.

Dish was fantastic! Smelled great in oven and didn't disappoint. Served with grilled butterfly pork chops--I'd recommend rosemary and olive oil. Never cooked with rutabaga before, but will lo...