Description
Fall vegetables have never tasted so good! Tossed in a little vinegar and topped with creamy goat cheese, it’s the perfect dish to welcome the autumn season!
Ingredients
Scale
- 1/2 pound butternut squash (peeled, seeded and sliced into 1/2-inch cubes)
- 4 leaves sage (finely chopped)
- 1 leek (white part only, halved and julienned)
- 1/2 celery root (peeled and julienned)
- 2 inch parsnips (peeled and cut into 1/4-inch thick disks)
- 1 teaspoon cumin
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/4 pound goat cheese
- salt and pepper
Instructions
- Preheat oven to 475ºF.
- Put the butternut squash and chopped sage on a cookie sheet, drizzle 1 tablespoon of olive oil and toss to coat, using your fingers. Bake for 10-15 minutes, until soft. Transfer to a mixing bowl.
- Put the parsnips on a separate cookie sheet, sprinkle cumin and add 1 tablespoon of olive oil. Toss and bake for 8-12 minutes, until tender. Add to the butternut squash.
- Bring a small pot of water to boil and fill a small bowl with water and ice. Boil the leek for 3 minutes, drain and submerge in the ice bath for a few minutes, until cool. Drain and pat dry with paper towels. Add to the mixing bowl.
- Add sliced celery root to the mixing bowl and pour red wine vinegar, balsamic vinegar and 2 tablespoons of olive oil. Toss well and season with salt and pepper.
- Divide vegetables among 4 small bowls, top with goat cheese and serve.
Notes
These roasted veggies will keep refrigerated for up to 3 days. Warm them up in the microwave or heat them in a pan for a few minutes before serving.
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 3 g
- Sodium: 156.1 mg
- Fat: 20.4 g
- Saturated Fat: 6.2 g
- Carbohydrates: 13.1 g
- Fiber: 2.7 g
- Protein: 6.6 g
- Cholesterol: 13.1 mg
