Root Vegetables Roasted for Fall

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
• 2 tablespoons balsamic vinegar
• 1 pinch Italian seasoning, or to taste (Optional)
• 1 (4 ounce) package goat cheese, crumbled

Directions

Lightly heat your oven to 450 degrees F. Lightly spray a baking sheet with cooking spray to keep things from sticking. In a big bowl, toss together the beets, potatoes, parsnips, turnips, and rutabaga with some olive oil, salt, and pepper until everything is well coated. Spread the veggies out in a single layer on the baking sheet and pop them in the oven. Roast for about 40 minutes, or until the beets are tender when you pierce them with a fork. While the vegetables are roasting, mix the vegetable broth, balsamic vinegar, and Italian seasoning in a small bowl. After the initial roasting, pour this mixture over the veggies and return the pan to the oven. Let it cook for another 10 minutes or so, until the liquid has mostly evaporated. Once everything is done, transfer the roasted vegetables to a serving bowl and toss with some crumbled goat cheese. Enjoy!