Honey Roast Vegetables on Pepper Polenta with Creamy Blue Cheese
Transform your dinner table with this irresistible recipe for Honey Roast Vegetables on Pepper Polenta with Creamy Blue Cheese. Vibrant carrots, parsnips, bell peppers, and zucchini are roasted to perfection with a drizzle of golden honey and a hint of thyme, creating a caramelized, sweet-savory medley. These tender, flavorful vegetables are served atop a bed of luxuriously creamy, pepper-infused polenta enriched with Parmesan cheese. The dish is taken to the next level with a scattering of tangy blue cheese crumbles that melt slightly into the warm vegetables, adding a creamy, bold finish. Perfect for a cozy weeknight meal or an impressive vegetarian entrée, this recipe is as comforting as it is elegant, showcasing simple ingredients with gourmet flair.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 medium Carrots
- 2 medium Parsnips
- 1 medium Red bell pepper
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 2 tablespoons Butter
- 0.25 cups Grated Parmesan cheese
- 1 teaspoon Ground black pepper
- 0.5 cups Blue cheese
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and parsnips, then cut them into bite-sized sticks. Cut the red bell pepper and zucchini into chunks.
In a large bowl, toss the vegetables with olive oil, honey, dried thyme, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, turning halfway through, until they are caramelized and tender.
While the vegetables are roasting, bring 4 cups of water to a boil in a medium saucepan.
Gradually whisk in the polenta, making sure to stir constantly to avoid lumps. Lower the heat to a simmer.
Cook the polenta for about 10-15 minutes, stirring frequently, until thick and creamy.
Stir in the butter, grated Parmesan cheese, and ground black pepper into the polenta. Adjust seasoning if needed.
To assemble, spoon the creamy polenta onto serving plates.
Top the polenta with the honey-roasted vegetables.
Crumble blue cheese over the top just before serving.
Serve immediately and enjoy this warm and satisfying dish!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 16.2 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
