Description
A vibrant and savory side dish featuring roasted root vegetables with a sweet-tart cranberry glaze and creamy goat cheese crumbles.
Ingredients
Scale
For the Crust:
- 1 lb baby red potatoes, halved
- 2 medium parsnips, peeled and cut into wedges
- 2 medium beets, peeled and cut into wedges
- 3 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- 4 oz goat cheese, crumbled
- 1/2 cup cranberry sauce
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes, parsnips, and beets with olive oil, thyme, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
- Meanwhile, in a small saucepan, combine cranberry sauce, balsamic vinegar, and honey. Heat over low, stirring until smooth and warmed through.
- Arrange roasted vegetables on a serving platter. Drizzle with cranberry glaze, then sprinkle with goat cheese and fresh parsley.
Notes
You can customize the seasonings to taste.