Roasted Autumn Root Vegetables

Roasted Autumn Root Vegetables

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WillMetz 0

"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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1 h 15 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 16 Ratings

Most helpful positive review

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

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...

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Most positive
Least positive

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 lo...

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 Dres...

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 a...

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 i...

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 Che...

This was great. I wasn't sure how I felt about turnips, and I'd probably leave them out next time. I did not have a rutabaga, and I used carrots instead of parsnips and sweet potatoes instead of...

I forgot about the goat cheese, but even without it this was delicious!

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