Fall-Inspired Roasted Root Veggies

Ingredients 0/11

Directions

Lightly heat your oven to 450°F (230°C) and lightly grease a baking sheet. In a big bowl, toss together the beets, potatoes, parsnips, turnips, and rutabaga with some olive oil, salt, and pepper until everything is nicely coated. Spread the veggies out evenly on the baking sheet and pop it in the oven. Roast them until the beets are tender and you can easily pierce them with a fork—this usually takes about 40 minutes. While the vegetables are roasting, mix the vegetable broth, balsamic vinegar, and Italian seasoning in a small bowl. Once the veggies are almost done, pour this mixture over them and roast for another 10 minutes or so, until the liquid has mostly cooked off. Finally, transfer the roasted veggies to a serving bowl and sprinkle with goat cheese before serving.