Honey-Roasted Vegetables with Hazelnut and Goat’s Cheese
Honey-Roasted Vegetables with Hazelnut and Goat's Cheese is a vibrant, flavorful dish that combines caramelized vegetables, crunchy hazelnuts, and creamy goat's cheese. The vegetables are roasted with honey, which enhances their natural sweetness and creates a glossy, golden finish.The addition of toasted hazelnuts provides a nutty crunch, while the tangy, creamy goat's cheese balances the sweetness of the dish. Often served as a side or light main course, this dish offers a harmonious blend of textures and flavors, making it both hearty and elegant. Perfect for gatherings or as a comforting seasonal dish.
Ingredients
- 1/3 cup honey
- 4 small parsnips, peeled, halved lengthways
- 2 bunches baby (Dutch) carrots, trimmed, scrubbed
- 2 bunches baby beetroot, peeled, halved
- 1 tbsp extra virgin olive oil
- 1/2 cup roughly chopped skinless hazelnuts, toasted
- 50g goat's cheese, crumbled
- 1/2 tsp sumac
- 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions
- Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper.
- Place honey and aperea in a small bowl. Stir until honey has dissolved. Pour into a large roasting pan. Add parsnip and carrot. Turn to coat. Place beetroot on prepared baking tray. Drizzle beetroot with oil and season with salt and pepper. Roast vegetables, turning halfway through, for 40 minutes or until parsnip is golden and sticky.
Nutrition
Calories: 829kcalCarbohydrates: 22.4gProtein: 3.9gFat: 8.5gSaturated Fat: 1.5gSodium: 164mgFiber: 5.3g
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