Roasted Autumn Root Vegetables

Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer’s markets.

Step: 1

Preheat an oven to 450 degrees F (230 degrees C).

Step: 2

Spray a baking sheet with cooking spray.

Step: 3

Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.

Step: 4

Spread seasoned vegetables over prepared baking dish.

Step: 5

Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.

Step: 6

Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.

Step: 7

Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.

Step: 8

Transfer roasted vegetables to a bowl and toss with goat cheese.

Per Serving: 136 calories; protein 4.6g; carbohydrates 16.3g; fat 6.3g; cholesterol 9mg; sodium 126.8mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .