Snowy Roasted Root Vegetables (Printable)

Caramelized roots with herbed cheese and fresh parsley for a cozy winter side.

# What You’ll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cut into 1-inch chunks
04 - 1 small celeriac, peeled and cut into 1-inch chunks
05 - 1 small red onion, peeled and cut into wedges

→ Seasonings & Oil

06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary

→ Topping

11 - 3.5 ounces soft goat cheese (chèvre), chilled
12 - 2 tablespoons fresh parsley, finely chopped
13 - Zest of 1 lemon

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper.
02 - In a large bowl, combine all root vegetables and red onion. Drizzle with olive oil, then add sea salt, black pepper, thyme, and rosemary. Toss thoroughly to coat evenly.
03 - Spread the vegetables in a single layer on the prepared tray. Roast for 35 to 40 minutes, turning once halfway through, until golden brown and tender.
04 - Remove from oven and allow vegetables to cool for 2 to 3 minutes.
05 - Crumble the chilled goat cheese evenly over the warm vegetables so it softens and creates a snowy appearance.
06 - Sprinkle lemon zest and chopped parsley over the top before serving.

# Expert Advice:

01 -
  • The vegetables caramelize into something almost like candy, sweet and deeply savory at the same time.
  • It's vegetarian and naturally gluten-free, but no one will notice because it tastes too good to be "healthy."
  • You can have it ready in under an hour, and it reheats beautifully the next day.
  • The goat cheese melts into the warm vegetables, creating this luxurious creamy-crunchy contrast that feels far fancier than the effort requires.
02 -
  • The halfway stir is not optional—root vegetables need direct contact with the hot tray to caramelize, and if you leave them untouched, the bottoms will burn before the insides soften.
  • Cold goat cheese matters because it creates that melting effect; if your cheese is room temperature, it'll just sit there and look sad instead of melting into creamy ribbons.
  • Don't overcrowd the tray or the vegetables will steam instead of roast, and you'll lose all that caramelized, almost burnt-sugar flavor that makes this dish sing.
03 -
  • If your oven runs cool, boost the temperature to 230°C—you need real heat to caramelize, and a tepid oven will just dry everything out without the magic browning.
  • Taste a piece of goat cheese before you buy it; some brands are tangier than others, and the one you choose will set the tone for the entire dish.
  • Add the lemon zest at the very last moment, right before serving, so the aroma hits your nose and the brightness stays alive on your palate.

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