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.
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.
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!
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.
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!
- 1 1/2 pounds of red or yellow potatoes, cut in 1 inch wedges
- 1 cup coarsely chopped onion
- 6 medium carrots, but into 1 inch chunks
- 2 tablespoons oil
- 1 tablespoon fresh herbs such as thyme or oregano (or 1 teaspoon dried0
- 1/2 teaspoon salt
- 2 ounces blue cheese, finely crumbled or grated (dairy or vegan)
- 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.
- Roast until vegetables are tender and starting to brown. Remove from oven and sprinkle evenly with cheese.
- If time permits, fold the foil around the vegetables to seal loosely and let sit for 5 minutes for the flavors to blend.
- Red Cabbage, Apples and Kielbasa
- Carrot Pie -Formerly Known as Sweet Potato Pie