Roasted Autumn Root Vegetables

cooking spray

4 beets, peeled and cut into 3/4-inch cubes

2 new potatoes, peeled and cut into 3/4-inch cubes

2 parsnips, peeled and cut into 3/4-inch cubes

2 turnips, peeled and cut into 3/4-inch cubes

1 rutabaga, peeled and cut into 3/4-inch cubes

2 tablespoons olive oil

salt and ground black pepper to taste

⅓ cup vegetable broth

2 tablespoons balsamic vinegar

1 pinch Italian seasoning, or to taste

1 (4 ounce) package goat cheese, crumbled

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

Spray a baking sheet with cooking spray.

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

Spread seasoned vegetables over prepared baking dish.

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

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

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

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