Roasted Root Vegetables

Ingredients:

 

enough:  cooking spray
4 beets, peeled, cut into 3/4" cubes
2 new potatoes, peeled, cut into 3/4" cubes
2 parsnips, peeled, cut into 3/4" cubes
2 turnips, peeled, cut into 3/4" cubes
1 rutabaga, peeled, cut into 3/4" cubes
2 tbsp. olive oil
to taste: salt, ground black pepper
1/3 cup vegetable broth
2 tbsp. balsamic vinegar
1 pinch Italian seasoning, or to taste, optional
1 pkg. (4 oz.) goat cheese, crumbled

Directions:

      Heat oven to 450ºF (240ºC).  Spray baking sheet with cooking spray.  Toss beets, potatoes, parsnips, turnips, rutabaga with olive oil, salt and pepper in a large bowl.  Spread seasoned vegetables over baking dish.  Roast vegetables in until beets are easily pierced with a fork, 40 minutes.  Stir vegetable broth, balsamic vinegar, and Italian seasoning in a small bowl.  Pour broth over veggies; continue roasting until liquid has evaporated, about 10 minutes more.  Transfer roasted vegetables to a bowl, toss with goat cheese.  Makes 4 - 6 servings.