Roasted Vegetables with Honey and Goat Cheese
A simple way to prepare and serve winter vegetables. Honey and goat cheese elevate this dish making it special enough to serve at holiday gatherings.
Ingredients
- 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
Optional toppings
- chopped pistachios, walnuts or pecans
- fresh rosemary or thyme
Instructions
- 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.
Notes
Choose a small to medium sized butternut squash that yields about 2 cups of cubed squash.