Roast Vegetables With Pine Nuts and Goats Cheese
Ready In: 1 hr 10 mins
Serves: 6
Yields: 1 cup
Ingredients
- 4 cups butternut squash, cubed
- 4 cups cauliflower, cubed
- 4 cups Brussels sprouts, cubed
- 1⁄4 cup olive oil
- salt
- pepper
- 1⁄4 cup pine nuts
- 6 ounces goat cheese
Directions
- Preheat over to 350.
- Toss cubed vegetables with olive oil.
- Sprinkle vegetables with salt and pepper to taste.
- Place vegetables in a single layer on an oven safe dish or sheet.
- Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
- Remove vegetables from oven and allow to cool.
- Place pine nuts in a dry pan.
- Heat the nuts on medium heat until they start to gain a little color.
- Toss pine nuts with the vegetables.
- Stud vegetables with goats milk.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off