"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Autumn Root Vegetables Recipe

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This recipe for Roasted Autumn Root Vegetables, by , is from 2019, 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!

Janis Ormond


1 pound beets, peeled and cut into bite sized pieces
12 ounces turnips cut into pieces
8 ounces of red potatoes cut into pieces
8 ounces parsnips cut into pieces
8 ounces rutabaga cut into pieces
2 T. olive oil
tsp pepper
tsp salt
⅓ c. vegetable broth
2 T. balsamic vinegar
4 ounces goat cheese crumbled

Preheat oven to 450 degrees and spray large pan with cooking spray (I use a cookie sheet)
Spread vegetables around the cookie sheet
Roast for about 40 minutes.
Stir together broth and vinegar and pour over vegetables
Continue roasting until liquid has evaporated (about 10 minutes)
Transfer to serving bowl and toss with goat cheese salt and pepper.

Personal Notes:
Personal Notes:
Great with any meat or as a main dish with fresh bread and fruit.




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