Roasted Root Vegetables
4 new potatoes
2 parsnips
2 turnips
8 carrots
5 cloves garlic
1 small red onion
kosher salt and fresh ground pepper
4 oz chilled goat cheese
Olive oil
1/2 c balsalmic vinegar
1/2 c honey
Scrub vegetables and chop coarsley. Toss veggies with olive oil and season with salt and pepper. Roast at 350 degrees for 25 minutes. Whisk together the honey and balsalmic vinegar. Pour over veggies and roast another 20 minutes. Remove from oven, crumble over goat cheese on hot veggies. Serve with crusty bread!
I had this for dinner last night! It was so satisfying and very rustic.
It certainly sounds delicious!
ReplyDeleteSounds wonderful Terri!
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ReplyDeleteTerri, those are such similar recipes, aren't they!? Yours sounds good too. Love those veggies and goat cheese.
ReplyDeleteYum! I love roasted veggies. I bet they are really good with a honey glaze.
ReplyDeleteYum Terri. Sounds so good.
ReplyDeleteI'm glad you like it! I really like the addition of potatoes and garlic. Garlic is always good.
ReplyDelete