Roasted Winter Vegetables with Blue Cheese
Contrast in colour and harmony of opposites. Slices of beetroot, pumpkin, carrot and spring onion, combined with fresh rosemary and crushed garlic cloves, make an excellent base for crumbled blue cheese.
Ingredients
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2 quartered beets
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1 thinly sliced pumpkin
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1 onion, purple in quarters
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3 cloves of garlic
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Thyme
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Blue Cheese
Preparation Method
- Place all the vegetables on a baking sheet, making sure that they are all well mixed.
- Arrange the herbs and garlic inside and around the vegetables, drizzle everything with a drizzle of olive oil and season to taste.
- Bake in the preheated oven for 45 minutes, until the beetroot is soft and the squash is golden.
- Crumble the blue cheese over the vegetables and return to the oven for a further five minutes to allow the cheese to melt.
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