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🍽️ Roasted Root Vegetables with Goat Cheese

419 kcal · 30 min · 4 servings

Ingredients

• 600 g root vegetables (e.g. carrots, sweet potatoes)
• 300 g beetroot bulbs (pre-cooked, vacuum-sealed)
• 400 g pumpkin flesh (e.g. Hokkaido pumpkin)
• 2 garlic cloves
• 80 g onions
• 4 sprigs thyme
• 250 g goat cheese log (45 % fat in dry matter)
• salt
• pepper
• ground coriander
• 4 tbsp olive oil
• 1 tbsp honey

Instructions

1. 1. Wash the root vegetables and peel them thoroughly.
2. 2. Cut the root vegetables into cubes of about 1.5 cm.
3. 3. Also cut the beetroot and pumpkin flesh into cubes of about 1.5 cm.
4. 4. Peel the garlic cloves and dice them finely.
5. 5. Peel the onions and slice them into thin rings.
6. 6. Wash the thyme sprigs and shake them dry.
7. 7. Pluck the leaves off two of the thyme sprigs.
8. 8. Slice the goat cheese.
9. 9. Place the vegetable cubes, garlic, and onion rings into a baking dish.
10. 10. Season the vegetables with salt, pepper, a quarter teaspoon of ground coriander, and the plucked thyme leaves.
11. 11. Drizzle everything with oil and honey.
12. 12. Mix the ingredients well so they are evenly coated.
13. 13. Distribute the goat cheese slices evenly over the vegetables.
14. 14. Place the remaining thyme sprigs on top of the vegetables.
15. 15. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
16. 16. Bake the vegetables for 25 to 30 minutes in the preheated oven.

Nutrition per serving

• kcal: 419
• Protein: 17 g · Fett/Fat: 24 g · Carbs: 32 g