Roasted winter veggies with pecans & goat cheese

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Happy Friday!

It’s been a while since I’ve done a recipe post, so I wanted to pop in today to bring you one of my tried-and-true favorites.

I had thought that posting this recipe now would be a little more timely… but despite the fact that it’s barely March, around here it feels like Spring sprung a while ago. The daffodils all bloomed weeks ago, and the tulip poplars and Bradford pears weren’t far behind. So even though Punxsutawney Phil promised that we’d have several more weeks of winter, it sure doesn’t feel like it.

Nevertheless, in hopes of at least one more cold snap (and one more cozy night by the fire) before we’re into warmer weather for good, I wanted to share one of my absolute favorite recipes. Its backbone is the perfect trio, the three Bs of winter veggies: butternut squash, Brussels sprouts, and beets. I tend to make it most in the winter, since that’s when they’re in season—and these hearty, earthy flavors, hot from the oven and brightened up with tangy goat cheese, really hit the spot on a cold night. But, with that said, it’s delicious enough to eat year-round.

The other best thing about this recipe is that it makes a perfect all-in-one side dish. I like to pair it with the simple apple cider-glazed chicken from this recipe, but it could easily be enough for a healthy vegetarian meal all on its own. Either way, if you’re looking for a great way to enjoy the last batch of winter veggies at the store, let me humbly suggest this option. Hope you like it!

(P.S. I apologize for the sub-par photos; I snapped these while cooking dinner for my parents and wasn’t paying too much attention to staging or lighting. But I can promise you that the recipe is NOT sub-par.)

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Roasted Winter Veggies with Goat Cheese and Pecans

Serves: 4-6
Prep time: 15 minutes
Cook time: 30-40 minutes

Ingredients:

  • 2 cups butternut squash (or about one medium-sized squash)
  • 2 cups Brussels sprouts
  • 1 (15 oz.) can cut beets
  • 3 Tbsp. olive oil
  • 2 tsp. dried rosemary
  • 2 tsp. dried sage
  • 2 tsp. dried thyme
  • 1/2 cup pecans
  • 1/4 cup goat cheese
  • 1 Tbsp. balsamic vinegar
  • Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line a cookie sheet or jelly-roll pan with parchment paper.

2. Peel the squash and cut into 1/4-inch cubes; set aside in a large mixing bowl. Here’s a good tutorial for the best way to prep a whole squash. (Or, if you’re lazy like me and using pre-cubed squash, just measure out two cups and dump it on in there!)

3. Prepare the Brussels sprouts: Cut the tough end off of each sprout (about 1/8 inch), then cut the sprout in half lengthwise. Let a few outer leaves fall off, so your prepped sprouts all look fresh and bright green. Add to the mixing bowl with the squash.

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4. Drain the beets. Cut any larger chunks into cubes (roughly the same size as the squash cubes), and add to your mixing bowl.

5. Add olive oil to the veggies and toss to coat. Then add rosemary, sage, and thyme, and toss until evenly coated.

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6. Dump the seasoned veggies onto the lined cookie sheet, and spread into an even layer. Bake for 30-40 minutes (turning halfway through), or until squash is tender when poked with a fork.

7. While veggies are roasting, toast the pecans just until golden brown and fragrant. (A toaster oven works great for this, or you can use a pan over the stove instead.)

8. Sprinkle roasted veggies with goat cheese and toasted pecans. Drizzle with balsamic, and add salt and pepper to taste. Serve and enjoy!

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