Roasted Autumn Root Vegetables

Name: Roasted Autumn Root Vegetables
Ingredients: 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; 1/3 cup vegetable broth; 2 tablespoons balsamic vinegar; 1 pinch Italian seasoning, or to taste; 1 (4 ounce) package goat cheese, crumbled