Roasted Autumn Root Vegetables

• cooking spray
• 4 beets, peeled and cut into 3/4-inch cubes
• 2 new potatoes, peeled and cut into 3/4-inch cubes
• 2 parsnips, peeled and cut into 3/4-inch cubes
• 2 turnips, peeled and cut into 3/4-inch cubes
• 1 rutabaga, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1/3 cup vegetable broth
• 2 tablespoons balsamic vinegar
• 1 pinch Italian seasoning, or to taste (optional)
• 1 (4 ounce) package goat cheese, crumbled

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.

cooking spray, beets, potatoes, parsnips, olive oil, salt, vegetable broth, balsamic vinegar, italian seasoning, goat cheese

Taken from www.allrecipes.com/recipe/220645/roasted-autumn-root-vegetables/ (may not work)