READY IN 1¼ hrs

Roasted Autumn Root Vegetables

Read Reviews (5)

"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

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.

Kitchen-Friendly View

PREP 25 mins
COOK 50 mins
READY IN 1 hr 15 mins

Reviews More Reviews

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?)

—grupbeav

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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.

—WIFEMOMCOOKMAID

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6 Ratings

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.

—Joel

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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.

—Chicahua

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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...

—Whitedragon

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Nutrition

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.

Nutritional Information

Roasted Autumn Root Vegetables

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 136
Calories from Fat: 57

% Daily Value *
Total Fat 6.3g 10 %
** Saturated Fat 2.7g 14 %
Cholesterol 9mg 3 %
Sodium 166mg 7 %
** Potassium 485mg 14 %
Total Carbohydrates 16.3g 5 %
Dietary Fiber 3.3g 13 %
Protein 4.6g 9 %
Sugars 6.5g
Vitamin A 4 %
Vitamin C 41 %
Calcium 9 %
Iron 11 %
** Thiamin 10 %
** Niacin 15 %
** Vitamin B6 14 %
** Magnesium 12 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.