Wednesday, 6 April 2011

The easiest dinner ever: Roasted Veggies with Goat Cheese

It's a main, a side dish, AND a salad. It's pretty and it's good for you. You need it in your life.

If you've never made roasted vegetables, you need to start immediately.

I make this two or three times a week and it's always fantastic. Vegetarian. Vegan, even, if you omit the cheese. And very filling.

Roasted Veggies with Goat Cheese


Any combination of vegetables you like, cut to about the same size.

Need some inspiration? Here's what I like to use:

Butternut squash
Beets, peeled
Kale (give this a rough chop and add it at the end)

Olive oil, for drizzling
Fresh herbs of your choice (thyme and rosemary do it for me)
2oz or so goat cheese, cut or crumbled into small pieces


Preheat oven to 425 F.

Chop everything (or buy it pre-chopped. No judgment!) and mix around in a roasting pan of your choice. I have two roasting pans and use both, because one you start chopping you may as well keep going: one is Pyrex and was purchased recently; the other is aluminium and was my grandmother's. The aluminium pan roasts better, probably because it conducts heat more evenly. Word to the wise.

Anyway, don't overcrowd your pans otherwise you'll have steamed veggies and not roasted veggies.

Drizzle with olive oil and salt and pop them in the oven for about 35-40 mins. Add the kale and stir it all around, and roast for another 10 mins.

Serve hot with goat cheese on the top. Delicious!!

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