Recipe by WillMetz
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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?)
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!
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.
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.
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...
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!
* 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
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple roasted vegetable casserole.
See how to make a simple cheesy gratin with root vegetables and potatoes.
See how to make amazing oven-roasted red potatoes.