Description
A comforting and flavorful dish featuring roasted root vegetables and creamy goat cheese served over polenta.
Ingredients
Scale
- 1 cup polenta
- 2 cups vegetable broth
- 1 medium sweet potato, diced
- 2 medium carrots, sliced
- 1 medium red onion, diced
- 1 cup brussels sprouts, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potato, carrots, red onion, and brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- Meanwhile, bring vegetable broth to a boil and whisk in polenta, stirring constantly until thickened.
- Remove from heat and stir in crumbled goat cheese until creamy.
- To serve, spoon polenta into bowls, top with roasted vegetables, and garnish with fresh thyme.
Notes
- For a vegan option, substitute goat cheese with plant-based cheese.
- Feel free to use any seasonal root vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg