Blue Cheese Roasted Vegetables

Aren’t roasted vegetables one of winter’s great dishes?  You start with something ordinary, even gnarly: twisted parsnips, boring carrots, gritty beets…  Give them a little time in a hot oven and it’s magic.  For something even more special, how about Blue Cheese Roasted Vegetables.

Blue Cheese Roasted Vegetables with steak from above

Blue Cheese Roasted Vegetables with steak from above

Now I have absolutely no complaint about regular roast veggies.  Chop them, toss them with olive oil and seasonings and bake until caramelized. I could eat them every night. 

Blue Cheese Roasted Vegetables served

Blue Cheese Roasted Vegetables served

But variety is the spice of life.  So when I saw a recipe for Blue Cheese Roasted Vegetables in the Two-Step Diabetes Cookbook, by Nancy Hughes, it went to the top of my list (Looking for a copy? I have a giveaway here).  I love the fact that with carrots and potatoes, it works as both a starch and vegetable! I did make a couple changes; I used fresh thyme, and doubled the recipe, which was good since it disappeared fast!  We are clearly bigger eaters than the author’s friends!

Preparing Blue Cheese Roasted Vegetables

Preparing Blue Cheese Roasted Vegetables

The recipe calls for blue cheese which I love.  But if you aren’t a blue cheese fan, Parmesan would be heavenly too.  I used a microplane to get a really fine grate and the cheese began to melt on contact with the hot vegetables. I sealed up the foil as recommended, while I finished the rest of the meal.  Sealing would also be particularly important if your particular cheese crumbles or squashes before it grates and needs the extra heat.   

Seal Blue Cheese Roasted Vegetables to melt cheese

Seal Blue Cheese Roasted Vegetables to melt cheese

Blue Cheese Roasted Vegetables

Blue Cheese Roasted Vegetables

This year I am committed to finishing up stores from our CSAs along with our local meats.  Besides the pride of eating local, there is the health value (still taking off a few pounds) and the cost savings. 

But I am determined that everything I eat this winter is also going to be delicious!  

Blue Cheese Roasted Vegetables
Serves 4
Who doesn't love flavorful, sweet/savory roasted vegetable!. Even more amazing as Blue Cheese Roasted Vegetables!
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297 calories
43 g
11 g
11 g
8 g
3 g
324 g
567 g
7 g
0 g
8 g
Nutrition Facts
Serving Size
324g
Servings
4
Amount Per Serving
Calories 297
Calories from Fat 101
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 11mg
4%
Sodium 567mg
24%
Total Carbohydrates 43g
14%
Dietary Fiber 7g
28%
Sugars 7g
Protein 8g
Vitamin A
309%
Vitamin C
71%
Calcium
14%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 pounds of red or yellow potatoes, cut in 1 inch wedges
  2. 1 cup coarsely chopped onion
  3. 6 medium carrots, but into 1 inch chunks
  4. 2 tablespoons oil
  5. 1 tablespoon fresh herbs such as thyme or oregano (or 1 teaspoon dried0
  6. 1/2 teaspoon salt
  7. 2 ounces blue cheese, finely crumbled or grated (dairy or vegan)
Instructions
  1. Preheat oven to 425 F. Combine all ingredients except blue cheese in a large bowl, then toss until well blended. Line a baking sheet with foil, then coat with non-stick cooking spray. Arrange vegetables in a single layer on foil.
  2. Roast until vegetables are tender and starting to brown. Remove from oven and sprinkle evenly with cheese.
  3. If time permits, fold the foil around the vegetables to seal loosely and let sit for 5 minutes for the flavors to blend.
Adapted from Nancy S Hughes, and the American Diabetes Association (2015)
beta
calories
297
fat
11g
protein
8g
carbs
43g
more
Adapted from Nancy S Hughes, and the American Diabetes Association (2015)
Art of Natural Living https://artofnaturalliving.com/
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14 thoughts on “Blue Cheese Roasted Vegetables

    1. Inger Post author

      The blue cheese is fairly subtle (without disappearing) on these Grace, so even a blue cheese beginner might like this!

    1. Inger Post author

      I think the diabetic cookbook called for reduced fat blue cheese–but of course I went for the real thing David!

  1. Lynn

    What a great twist on roasted veggies – my husband LOVES blue cheese so I’ll have to add this to our rotation. I’m glad to hear I’m not the only one who doubles recipes because the original serving size doesn’t seem to quite feed the number of people specified, ha!

    1. Inger Post author

      I am happy to hear this too Lynn. I was thinking my husband is the world’s biggest eater–though the portions in this cookbook are even small for me on a diet 😉

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