Roasted root vegetables with goat cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Parsnips, 1 cup slices or ~ 4 medium Carrots, 1.5 cup slices or ~ 6 medium Fresh Beets, 2 large Olive Oil, 0.33 cups Fresh thyme, 2 tbsp Garlic, pressed, 4 cloves or to taste Dried Rosemary, 1 tbsp Balsamic vineagar, 1 tbsp Coarsely ground sea salt and pepper to taste Soft Goat Cheese ~ 6 oz, sliced
Preheat over to 375 degrees. Peel and slice root vegetables into ~ 1/2 inch rounds or chunks. If you'd like larger chunks, or want to include larger pieces of carrot or parsnip for visual appeal, a longer cooking time may be required. Placed peeled and chopped veggies in a pan large enough so that the are no more than 2 layers "deep." Drizzle olive oil over vegetables and sprinkle with all thyme, garlic, and rosemary - toss to coat pieces evenly. Drizzle balsamic layer over the top and bake, tossing once, for ~45 minutes or until veggies are soft and slightly crispy at the edges. Remove veggies and turn oven to broil. Slice goat cheese into discs on top of vegetables and return to oven. Broil ~ 3 minutes (depending on oven and position of rack) until edges of goat cheese round brown slightly. Let cool 5 minutes and serve.
Serving Size: Makes 6 generous 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ERIKA05.
Serving Size: Makes 6 generous 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ERIKA05.
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 20.1 g
- Cholesterol: 17.4 mg
- Sodium: 1,360.6 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.3 g
- Protein: 8.4 g
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