Winter ushers in a variety of squashes and root vegetables such as sweet potatoes, parsnips, beets, carrots and leeks to name a few. This dish of roasted vegetables with honey and goat cheese may be one of my favorite ways to enjoy the bounty of the winter season. Serve these roasted beauties up at your next holiday gathering. This dish will receive accolades for not only its stunning presentation but for its mix of earthy and sweet flavors.
Of course, this dish doesn’t require a large gathering. We roast winter vegetables regularly as a dinner side or to puree into soups. The brightness of color lets you know that these vegetables are high in antioxidants which equals immune defense and I am always looking for ways to keep myself and my family healthy in the winter. So I guess you really could think of this dish as a gift of health to your family and friends this holiday season (a bit of a stretch, perhaps?).
Why you’ll love this recipe
- It is easy to make ahead.
- It is impressive enough for a special occasion and simple enough for a weeknight side dish.
- It uses simple ingredients.
- It is sweet AND savory.
- It is packed with nutrition.
- It is customizable in that you can use whatever veggies you prefer or have on hand.
The ingredients list
The vegetables- In this recipe I use a mixture of sweet potatoes, butternut squash, parsnips and carrots. Other options include beets, brussels sprouts, onions, or other squash varieties such as delicata or acorn.
Seasonings- This recipe keeps it simple with salt and freshly ground pepper. If you prefer more seasoning, try garlic powder, rosemary or thyme.
Honey- Since this is a star ingredient, I suggest a good quality honey. Play around with different types of honey. There are so many varieties to choose from including those with floral, fruity or spicy notes. If you prefer to keep this recipe vegan, than substitute maple syrup for the honey.
Goat Cheese – I prefer the creamy texture of goat cheese in this dish. Plus it pairs so well with honey and the slight caramelization on the vegetables that occurs during roasting. You can get the pre-crumbled variety or purchase a log and crumble yourself.
Optional toppings- If I am serving this for a crowd I like to dress it up even more. My favorite extra toppings are nuts and fresh herbs. I often choose chopped walnuts or pistachios and fresh rosemary. Fresh thyme, pecans and pomegranate arils work too.
How to make roasted vegetables with honey and goat cheese
Have I said how easy this dish is to make? Don’t get me wrong, the peeling and chopping is a bit tedious, but turn on your favorite tunes and the task is done in a flash.
After you’ve chopped the veggies into 1/2 to 1-inch bite-sized pieces, spread them out onto a large baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper. Toss to make sure all of the vegetables are coated.
Roast in the oven for about 25 minutes until the vegetables are done and easily pierced with a fork.
Remove from the oven and arrange on a serving platter or shallow bowl. Warm the honey in the microwave to make it more liquified and easier to pour. Coat the roasted vegetables with the honey and top with the goat cheese. Finish with any desired toppings.
Store leftover roasted vegetables with honey in a glass, airtight container for up to 5 days.
Roasted Vegetables with Honey and Goat Cheese
- 1 large sweet potato peeled and chopped into bite-sized pieces
- 1 butternut squash peeled and chopped into bite-sized pieces
- 2 medium parsnips peeled and sliced into ½-1” pieces
- 2 large carrots peeled and sliced into ½-1” pieces
- 2 Tbsp extra virgin olive oil
- kosher salt and fresh pepper to taste
- ¼ cup honey
- 4 oz. goat cheese crumbled
- chopped pistachios, walnuts or pecans
- fresh rosemary or thyme
- Preheat oven to 425 degrees.
- Peel and chop the vegetables into 1/2 to 1-inch bite-sized pieces.
- Spread the vegetables onto a large baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Bake for 25 minutes, flipping halfway through. Remove from oven.
- Warm the honey in the microwave and pour over top the roasted vegetables.
- Top with goat cheese and desired toppings.