Roasted Autumn Root Vegetables
Roast chicken with fresh parsley and garlic to create a savory carefully remove hot skillet from oven.
Recipe Summary Roasted Autumn Root Vegetables
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.Ingredients | Garlic Herb Butter Roast Chicken With Root Vegetablescooking spray4 beets, peeled and cut into 3/4-inch cubes2 new potatoes, peeled and cut into 3/4-inch cubes2 parsnips, peeled and cut into 3/4-inch cubes2 turnips, peeled and cut into 3/4-inch cubes1 rutabaga, peeled and cut into 3/4-inch cubes2 tablespoons olive oilsalt and ground black pepper to taste⅓ cup vegetable broth2 tablespoons balsamic vinegar1 pinch Italian seasoning, or to taste (Optional)1 (4 ounce) package goat cheese, crumbledDirectionsPreheat 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.Info | Garlic Herb Butter Roast Chicken With Root Vegetablesprep: 25 mins cook: 50 mins total: 1 hr 15 mins Servings: 10 Yield: servings
TAG : Roasted Autumn Root VegetablesSide Dish, Vegetables, Roasted Vegetable Recipes,
