Roast Vegetables With Pine Nuts and Goats Cheese |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The vegetables you use are up to you though I do find that some kind Cabbage relative like cauliflower and brussels sprouts work very well along with something sweet like butternut squash. In the end it is up to your personal tastes. The amount of time it takes to cook the vegetables can very based on the vegetables you use. Be very careful when getting some color on your pine nuts. They go from golden brown to burned very quickly. Ingredients:
4 cups butternut squash, cubed |
4 cups cauliflower, cubed |
4 cups brussels sprouts, cubed |
1/4 cup olive oil |
salt |
pepper |
1/4 cup pine nuts |
6 ounces goat cheese |
Directions:
1. Preheat over to 350.
2. Toss cubed vegetables with olive oil.
3. Sprinkle vegetables with salt and pepper to taste.
4. Place vegetables in a single layer on an oven safe dish or sheet.
5. Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
6. Remove vegetables from oven and allow to cool.
7. Place pine nuts in a dry pan.
8. Heat the nuts on medium heat until they start to gain a little color.
9. Toss pine nuts with the vegetables.
10. Stud vegetables with goats milk.
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