Roasted Autumn Vegetablesdaphne Oz Recipes

ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

ROASTED AUTUMN ROOT VEGETABLES

Steps:

• 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.