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.
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, that the publisher sent me for review, it went to the top of my list. 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.
Seal Blue Cheese Roasted Vegetables to melt cheese
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
Ingredients
- 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)
Instructions
- 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.
Roasted veggies to the next level, Inger. Oooo la la!
Thanks for sharing…
Sure makes winter feel warmer, doesn’t it Louise!
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!
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 😉
Sounds incredible and, again, I am surprised to see this in the diabetic cookbook! Will be trying them soon.
I think the diabetic cookbook called for reduced fat blue cheese–but of course I went for the real thing David!
I love roasted vegetables too – and this looks like a terrific way to give the flavour a boost!
We have almost an entire spare refrigerator full of vegetables, so I’m really glad to have some variety!
i’ve really come to enjoy blue cheese after years and years of thinking it smelled disgusting. what a great way to spruce up some veggies!
The blue cheese is fairly subtle (without disappearing) on these Grace, so even a blue cheese beginner might like this!
Yum!
Thanks Tammy!
Roasted vegetables are great any way you prepare them, but I have never had them with blue cheese. It sounds delicious! I’ll need to try it the next time I make roasted veggies!
I’d love to hear what you think if you try them this way Thao–we all really enjoyed them.