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
- Heat oven to 400°F. Place rack in upper third of oven; place another rack in lower third.
- 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.
- Roast about 40-50 minutes, until vegetables are tender and lightly browned in spots. Switch pan positions halfway through roasting time.
- While vegetables are roasting, slice Buttermilk Blue® Cheese. Break each slice into a few large flat pieces (this will happen partly on its own).
- 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.