"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." — WillMetz
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beets, peeled and cut into 3/4-inch cubes
new potatoes, peeled and cut into 3/4-inch cubes
parsnips, peeled and cut into 3/4-inch cubes
turnips, peeled and cut into 3/4-inch cubes
rutabaga, peeled and cut into 3/4-inch cubes
salt and ground black pepper to taste
Italian seasoning, or to taste
1 (4 ounce)
package goat cheese, crumbled
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 look for more winter root veggie recipes after this.
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Autumn Root Vegetables
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 57
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