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Roasted Autumn Root Vegetables Recipe

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This recipe for Roasted Autumn Root Vegetables, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
1 lb beets, peeled and cut into 3/4 in cubes
12 oz turnips, peeled and cut into 1 in cubes
8 oz new potatoes, unpeeled and cut into 1 in cubes
8 oz parsnips, peeled and cut into 3/4 in cubes
8 oz rutabaga, peeled and cut into 1 in cubes
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/3 c vegetable broth
2 tbsp balsamic vinegar
1/4 tsp Italia seasoning (optional)
1 (4 oz) package goat cheese crumbled

Directions:
Directions:
1. Preheat oven to 450F. Coat a foil-lined baking pan with cooking spray.
2. Toss together beets, turnips, potatoes, parsnips, rutabaga, oil, salt, and pepper in a large bowl; spread on prepared baking pan.
3. Roast until beets are easily pierced with a fork, about 40 mins.
4. Stir together broth, vinegar, and Italian seasoning (if used) in a small bowl. Pour mixture over vegetables; continue roasting until liquid has evaporated, about 10 mins more.
. Transfer vegetables to bowl and toss with cheese.

 

 

 

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