Roasted Autumn Root Vegetables Recipe

Preheat 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.