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Ingredients
| butternut squash (cubed): 4 cups (cubed) |
| cauliflower heads: 4 cups (cubed) |
| brussels sprouts: 4 cups (cubed) |
| olive oil: 1/4 cup |
| salt |
| black pepper |
| dried pine nuts: 1/4 cup |
| goat cheese: 6 oz |
Roast Vegetables With Pine Nuts and Goats Cheese
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- 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.