Recipe: Roasted Veggies & Goat Cheese

17 Feb

Roasting vegetables is one of the easiest and yummiest preparations you can do.  I thought I was making enough veggies for leftovers, but they were so good we polished off everything.

Ingredients

  • 3 turnips, scrubbed and quartered
  • 1 bunch young carrots, scrubbed
  • some fingerling potatoes, washed
  • some Brussels sprouts, outer leaves removed and halved
  • a small handful of herbs – thyme, rosemary, marjoram, etc.
  • 1 head of broccoli, cut into florets
  • 2 baby shallots, sliced
  • 3 cloves of garlic, chopped
  • goat cheese
  • arugula
  • balsamic vinegar

Preheat oven to 400 degrees.  Combine first 5 ingredients in a large bowl and toss with olive oil and a good pinch of s&p.  Spread in a single layer on a baking sheet and place into the oven.  Stir the veggies around every 10 minutes or so.  Meanwhile, combine the broccoli, shallots, and garlic and toss with more olive oil, s&p.  Once the veggies are pretty much done (about 25-30 minutes) toss in broccoli mixture and cook for another 10 minutes.  While the broccoli is cooking, toss arugula with some balsamic and s&p and arrange on the bottom of a plate.  Place roasted veggies on top of arugula and top the whole mess with some goat cheese.

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One Response to “Recipe: Roasted Veggies & Goat Cheese”

  1. Blaine February 17, 2010 at 10:37 pm #

    Looks delish, and I love your description of “the whole mess”.

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