Go Back
honey roasted vegetables with goat cheese

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Side Dish
Ingredients Method Notes

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 1-inch pieces
  • 2 large carrots peeled and sliced into 1-inch pieces
  • 2 Tbsp extra virgin olive oil
  • kosher salt and fresh pepper to taste
  • ΒΌ cup honey
  • 2.5 oz. goat cheese crumbled
Optional toppings
  • chopped pistachios, walnuts or pecans
  • fresh rosemary or thyme

Method
 

  1. Preheat oven to 425 degrees.
  2. Peel and chop the vegetables into 1/2 to 1-inch bite-sized pieces.
  3. Spread the vegetables onto a large baking sheet and drizzle with the olive oil. Season with salt and pepper.
  4. Bake for 25 minutes, flipping halfway through. Remove from oven.
  5. Warm the honey in the microwave and pour over top the roasted vegetables.
  6. Top with goat cheese and desired toppings.

Notes

Choose a small to medium sized butternut squash that yields about 2 cups of cubed squash.