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Roasted Autumn Root Vegetables

Rated as 4.6 out of 5 Stars
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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Ingredients

1 h 15 m servings 136
Original recipe yields 10 servings (0 servings)

Directions

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  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.

Nutrition Facts


Per Serving: 136 calories; 6.3 16.3 4.6 9 127 Full nutrition

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Reviews

Read all reviews 20
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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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...

I will make this all the time from here on out. I had to swap out some veggies for others, but they worked. In the end, my friend who had sworn to hate beets was loving it up!

Liked the flavor and great way to eat root veggies.

I loved this combination of root veggies - wonderful!