Side Dish

Roasted Root Vegetables with Goat Cheese

Name: Roasted Root Vegetables with Goat Cheese
Total time: 45 min
Yield: 8 servings
Ingredients: 1/4 teaspoon freshly ground black pepper; 2 large fennel bulbs, trimmed; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon minced fresh thyme; 1 cup (4 ounces) crumbled goat cheese; 3/4 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 1 pound parsnips, peeled; 1 large red onion, peeled and quartered; 1 pound peeled sweet potatoes, cut into 2-inch pieces; 2 tablespoons white balsamic vinegar

6 October 2026

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Total Time45 Mins

Serves8

Per Serving$1.18

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Roasted Root Vegetables with Goat Cheese is a side dish that serves 8. One serving contains 187 calories, 5g of protein, and 7g of fat. For $1.18 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe.

Gluten Free Vegetarian Primal Side Dish Onions Cheese Rosemary

Method:

1
Preheat oven to 45
2
Cut parsnips crosswise into thirds, then lengthwise into quarters.
3
Cut fennel bulbs in half vertically.
4
Cut each half lengthwise into 1/2-inch-thick slices.
5
Place parsnips, fennel, sweet potato, and onion in a large roasting pan; drizzle with oil and vinegar.
6
Sprinkle with salt, rosemary, thyme, and pepper; toss well to coat.
7
Add 1/4 cup water to pan. Roast for 35 to 40 minutes, or just until vegetables are tender and beginning to brown (stir once halfway through cook time). Top with goat cheese before serving.