Oven Roasted Vegetables with Crumbled Goats Cheese Thyme and Pa
Elevate your side dish game with this irresistible recipe for Oven-Roasted Vegetables with Crumbled Goat Cheese, Thyme, and Pine Nuts. Packed with vibrant flavors, this dish features a medley of caramelized carrots, zucchini, red bell peppers, cherry tomatoes, and red onions, perfectly roasted to bring out their natural sweetness. A finishing touch of creamy goat cheese, nutty toasted pine nuts, and fresh thyme takes these vegetables to gourmet heights, while an optional drizzle of balsamic glaze adds a hint of tangy richness. Ready in under 45 minutes, this easy yet elegant dish is ideal as a colorful centerpiece for weeknight dinners or as a crowd-pleasing side for special occasions. Serve it warm or at room temperature for a versatile, veggie-packed delight!
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Recipe Information
Ingredients
- 3 medium Carrots
- 1 large Zucchini
- 1 large Red bell pepper
- 250 grams Cherry tomatoes
- 1 medium Red onion
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 teaspoons Fresh thyme
- 100 grams Goat cheese
- 2 tablespoons Pine nuts
- 1 tablespoon Balsamic glaze (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
Wash and peel the carrots, then slice them into thin sticks or rounds. Chop the zucchini into half-moons, slice the red bell pepper into strips, halve the cherry tomatoes, and cut the red onion into wedges.
Place all the prepared vegetables onto the lined baking tray. Drizzle with olive oil, then sprinkle with salt, black pepper, and 1 teaspoon of fresh thyme. Toss everything together to coat evenly.
Spread the vegetables out in an even layer, ensuring they aren't overcrowded. This will help them roast and caramelize properly instead of steaming.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly browned around the edges.
While the vegetables are roasting, heat a small skillet over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring constantly, until golden brown. Remove from heat and set aside.
Once the vegetables are done roasting, remove the tray from the oven and allow them to cool for 2-3 minutes.
Transfer the roasted vegetables to a serving platter. Crumble the goat cheese over the top, sprinkle with the toasted pine nuts, and garnish with the remaining 1 teaspoon of fresh thyme.
For an optional finishing touch, drizzle the dish with balsamic glaze before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 51.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2448 mg | 52% | |
*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.
