Description
A vibrant, sweet and savory roasted vegetable medley with caramelized edges, creamy goat cheese, and crunchy pecans.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- Salt and black pepper to taste
- 1/2 cup pecans, toasted
- 4 oz goat cheese, crumbled
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, sweet potato, carrots, and Brussels sprouts with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, toast pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool and roughly chop.
- Transfer roasted vegetables to a serving platter. Top with crumbled goat cheese, toasted pecans, and fresh parsley. Serve warm.
Notes
You can customize the seasonings to taste.