By Chef Rob Malone, owner/chef The Turntable Restaurant
Extra Thoughts: Diane Riehm tells us you can substitute goat cheese with Feta or any other hard white cheese that will crumble.
Food Prep: This is a really simple recipe with little prep work. A one dish wonder!
Ingrediants:
1 1/2 pounds Brussels sprouts — trimmed and halved
1 pound Beets Cut into cubes
2-3 carrots peeled and rough cut
1 pound of onion cut
3 cloves garlic — roughly chopped
1 ½ tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 cup grated parmesan
1 cup balsamic vinegar
1/4 cup crumbled goat cheese or more if you like
Instructions
1. Preheat oven to 400° F.
2. Cut Brussel Sprouts lengthwise into halves or quarters depending on the size. Try to maintain the same brussels sprouts size for even cooking.
3. Try to do the same cuts with the Beets, Carrots and Onions.
4. Place all veggies in a mixing bowl. Toss with olive oil, garlic, salt, pepper, and parmesan until evenly coated.
5. Place veggies in a baking dish and roast for 20-25 minutes or until golden and tender.
6. While the veggies are roasting, add the balsamic vinegar to a saucepan. Cook over medium heat until it’s bubbling. Reduce heat to low and continue to simmer until reduced by about half and coats the back of a spoon. Stir it occasionally but keep it at a low simmer.
7. Just before serving, sprinkle the roasted vegetables with goat cheese and drizzle with balsamic reduction.