Roasted Winter Vegetables with Buttermilk Blue®

10 servings
Active Time
Cook Time
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Everyone needs a go-to roasted vegetables recipe, and this one is ours! 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


  • 1/2 cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • Salt and freshly ground pepper
  • 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
  • 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
  • 8 ounces Roth Buttermilk Blue® cheese
  • Fresh rosemary or thyme sprigs, for garnish (optional)


  1. Heat oven to 400 degrees F. Place rack in upper third of oven, and place another rack in lower third.
  2. In a small bowl, mix olive oil, balsamic vinegar, rosemary, and thyme. Divide 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. Arrange vegetables in a single layer, then season with salt and pepper.
  3. Roast 40 to 50 minutes, or until vegetables are tender and lightly browned in spots. Rotate and switch pan positions halfway through cooking.
  4. Meanwhile, slice Buttermilk Blue® cheese. Break each slice into a few large flat pieces (this will happen partly on its own).
  5. Remove vegetables from oven, leaving the oven on. Distribute Blue cheese over hot vegetables. Return pans to the oven for 3 to 6 minutes to soften and slightly melt the cheese.
  6. Transfer vegetables to a large serving platter. Season with additional salt and pepper, if needed. Garnish with rosemary or thyme sprigs, if desired.