Roasted Au­tumn Root Veg­eta­bles

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ar­magazine.com/ roasted-au­tumn-root-veg­eta­bles 1 lb. beets, peeled and cut into ¾-inch cubes 12 oz. turnips, peeled and cut into 1-inch cubes

8 oz. new po­ta­toes, un­peeled

and cut into 1-inch cubes

8 oz. parsnips, peeled and

cut into ¾-inch cubes

8 oz. rutabaga, peeled and

cut into 1-inch cubes

2 Tbsp. olive oil

½ tsp. salt

¼ tsp. black pep­per

⅓ cup veg­etable broth

2 Tbsp. bal­samic vine­gar

¼ tsp. Ital­ian sea­son­ing (op­tional) 1 (4-oz.) pack­age goat

cheese, crum­bled

1. Pre­heat oven to 450°F. Coat a foil-lined 10x15-inch 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. Roast un­til beets are eas­ily pierced with a fork, about 40 min­utes.

3. Stir to­gether broth, vine­gar, and Ital­ian sea­son­ing (if us­ing) in a small bowl. Pour mix­ture over veg­eta­bles; con­tinue roast­ing un­til liq­uid has eva­po­rated, about 10 min­utes more. Trans­fer veg­eta­bles to a bowl and toss with cheese. PER ¾-CUP SERV­ING: 176 CAL; 8g FAT (3g SAT); 6g PRO; 22g CARB; 5g FIBER; 313mg SODIUM; 9g SUG­ARS

“I used Greek dress­ing in­stead of vine­gar and Ital­ian sea­son­ing since I had a lit­tle left in the fridge.”

– RICH “The bal­samic fin­ishes off the veg­gies beau­ti­fully. I’ll be mak­ing these again!” – AMBERMARIE

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