Description
A vibrant, elegant side dish featuring roasted vegetable ribbons, creamy whipped goat cheese, sweet dates, and a warm spiced honey drizzle.
Ingredients
Scale
For the Crust:
- 4 large carrots, peeled
- 4 large parsnips, peeled
- 2 tbsp olive oil
- Salt and black pepper to taste
- 8 oz goat cheese, softened
- 1/4 cup heavy cream
- 1/2 cup Medjool dates, pitted and sliced
- 1/4 cup honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Using a vegetable peeler, slice carrots and parsnips into long ribbons.
- Toss ribbons with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 15-20 minutes until tender and slightly crisp at edges.
- While vegetables roast, whip goat cheese and heavy cream in a bowl until smooth and fluffy. Spread on serving platter.
- In a small saucepan, warm honey with cinnamon and cardamom over low heat for 2-3 minutes.
- Arrange roasted ribbons over whipped goat cheese. Top with sliced dates and drizzle with spiced honey. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.