Roasted Autumn Root Vegetables

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.