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Roasted Winter Vegetables with Buttermilk Blue®

Yield
10 servings
The types of vegetables and amounts are just suggestions. Mix up the selection depending on what you have around, what’s in season, what your family likes.

By: Katie Workman, The Mom 100

Ingredients

  • ½ cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • Salt and freshly ground pepper to taste
  • 1 butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch cubes
  • 2 sweet potatoes (about 1 pound total), peeled and cut into 1-inch pieces
  • 1 pound baby potatoes, halved
  • 2 red onions, peeled and cut into 1-inch chunks (which will fall apart a bit; it’s ok)
  • 2 parsnips (about 6 ounces total), peeled and cut into 1-inch chunks
  • 2 bell peppers (red, orange or yellow, or a combination)
  • 1 pound Brussels sprouts, trimmed and halved
  • Salt and freshly ground pepper to taste
  • 1 8-ounce wedge Roth® Buttermilk Blue® Cheese
  • Fresh rosemary or thyme sprigs for garnish, optional

Method

  1. Heat oven to 400°F. Place rack in upper third of oven; place another rack in lower third.
  2. In a small bowl, mix olive oil, balsamic vinegar, rosemary, and thyme. Divide all the vegetables evenly between 2 rimmed baking sheets. Drizzle olive oil mixture over vegetables; toss, using your hands so vegetables are evenly coated. (You can use a spoon, but hands are faster and more effective.) Spread vegetables in pans in a single layer. Season with salt and pepper.
  3. Roast about 40-50 minutes, until vegetables are tender and lightly browned in spots. Switch pan positions halfway through roasting time.
  4. While vegetables are roasting, slice Buttermilk Blue® Cheese. Break each slice into a few large flat pieces (this will happen partly on its own).
  5. When vegetables are cooked, remove baking pans from oven, leaving the oven on. Distribute cheese pieces over hot vegetables. Return pans to the oven for 3-6 minutes. The cheese will soften and melt slightly. Transfer vegetables onto a large serving platter. Season with additional salt and pepper, if needed. Garnish with rosemary or thyme sprigs, if desired.