Side Items

Roasted root vegetables with goat cheese is for Dinner.

Roasted root vegetables with goat cheese takes 15 minutes to prepare.

Roasted root vegetables with goat cheese takes 45 minutes to cook.

Roasted root vegetables with goat cheese makes 6 servings.

The ingredients for Roasted root vegetables with goat cheese are:

Parsnips, 1 cup slices or ~ 4 medium
Carrots, 1.5 cup slices or ~ 6 medium
Fresh Beets, 2 large
Olive Oil, 0.33 cups
Fresh thyme, 2 tbsp
Garlic, pressed, 4 cloves or to taste
Dried Rosemary, 1 tbsp
Balsamic vineagar, 1 tbsp
Coarsely ground sea salt and pepper to taste
Soft Goat Cheese ~ 6 oz, sliced

Here is how you make Roasted root vegetables with goat cheese:

Preheat over to 375 degrees. Peel and slice root vegetables into ~ 1/2 inch rounds or chunks. If you'd like larger chunks, or want to include larger pieces of carrot or parsnip for visual appeal, a longer cooking time may be required. Placed peeled and chopped veggies in a pan large enough so that the are no more than 2 layers "deep." Drizzle olive oil over vegetables and sprinkle with all thyme, garlic, and rosemary - toss to coat pieces evenly. Drizzle balsamic layer over the top and bake, tossing once, for ~45 minutes or until veggies are soft and slightly crispy at the edges. Remove veggies and turn oven to broil. Slice goat cheese into discs on top of vegetables and return to oven. Broil ~ 3 minutes (depending on oven and position of rack) until edges of goat cheese round brown slightly. Let cool 5 minutes and serve. Serving Size: Makes 6 generous 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user ERIKA05.

The nutritional information for Roasted root vegetables with goat cheese is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 261.0

• Total Fat: 20.1 g
• Cholesterol: 17.4 mg
• Sodium: 1,360.6 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.3 g
• Protein: 8.4 g

The dietary needs meet for Roasted root vegetables with goat cheese is Vegetarian