Cool-jams Roasted Root Vegetables

Cool-jams Roasted Veges

These roasted veges are simply delicious. Roasting really brings out the earthy flavors of these beets, potatoes, parsnips, turnips, and rutabaga. A bit of vinegar and goat cheese add just the right amount of zing. Enjoy one of our Cool-jams favorites!  


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-inchcubes

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

1/3 cup vegetable broth

2 tablespoons balsamic vinegar

1 pinch Italian seasoning, or to taste (optional)

1 (4 ounce) package goat cheese,crumbled


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

2. Spray a baking sheet with cooking spray.

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

4. Spread seasoned vegetables over prepared baking dish.

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

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

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

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