Roasted Autumn Root Vegetables Recipe -
Roasted Autumn Root Vegetables Recipe
  • READY IN hrs

Roasted Autumn Root Vegetables

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 0 servings Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
May 05, 2012

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?)

Most Helpful Critical Review
Jan 28, 2014

It was good before we put the goat cheese, broth, and balsamic on it. I had reserved a portion for my daughter, who I didn't think would like the goat cheese, before adding the last ingredients. My husband and I ended up sharing that with her!


16 Ratings

Dec 07, 2012

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.

Nov 28, 2012

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 look for more winter root veggie recipes after this.

Jan 24, 2013

Awesome, Slightly Modified I used carrots, turnips, and quartered onions, tossed in olive oil and Montreal Steak Seasoning, roasted for 1/2hour (covered). Sprinkled with Newman's Balsamic Dressing, roasted (uncovered) for 10 mins. Awesomeness. Can't wait to try this with other root veggies.

Jun 11, 2015

This made a delicious dish of roasted vegetables. Pay close attention to the size of the cut up vegetables as they are best if all are thoroughly roasted to yeild a soft interior. I like the addition of chicken brroth at the end.

May 07, 2013

Had to modify it a bit. I didnt have any vegetable broth, or basalmic vinegar, so I used a splash of white vinegar in before I put them in the oven. This dish was yummy! Even my kids enjoyed it. I added onions, more potatoes, and of course the italian seasoning. I didnt salt until after the dish done. It came out wonderful. Now.. If I could just stop eating it...

Jan 31, 2015

Yum! Didn't even bother with the broth. Pulled them out of the oven and sprinkled with Balsamic Vinegar and Italian Seasoning, mixed it up a bit, scooped into my bowl and decorated with Feta Cheese. Heaven!


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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