Roasted Root Vegetables with Goat Cheese

Name: Roasted Root Vegetables with Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 larges fennel bulbs, trimmed; 1 teaspoons minced fresh rosemary; 1 teaspoons minced fresh thyme; 113 grams cup crumbled goat cheese; 1 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 454 grams parsnips, peeled; 1 large red onion, peeled and quartered; 454 grams peeled sweet potatoes, cut into 2-inch pieces; 2 Tbsps white balsamic vinegar

Roasted Root Vegetables with Goat Cheese requires approximately 45 minutes from start to finish. This side dish has 187 calories, 5g of protein, and 7g of fat per serving. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of sweet potatoes, parsnips, goat cheese, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Cut parsnips crosswise into thirds, then lengthwise into quarters.

Ingredients you will need

Parsnip

Cut fennel bulbs in half vertically.

Ingredients you will need

Fennel Bulb

Cut each half lengthwise into 1/2-inch-thick slices.

Place parsnips, fennel, sweet potato, and onion in a large roasting pan; drizzle with oil and vinegar.

Ingredients you will need

Sweet Potato

Parsnip

Vinegar

Fennel

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Sprinkle with salt, rosemary, thyme, and pepper; toss well to coat.

Ingredients you will need

Rosemary

Pepper

Thyme

Salt

Add 1/4 cup water to pan. Roast for 35 to 40 minutes, or just until vegetables are tender and beginning to brown (stir once halfway through cook time). Top with goat cheese before serving.

Ingredients you will need

Goat Cheese