dinner, lunch, sides

Roasted Veggies with Goat Cheese

Roasted veggies with goat cheese

Ok people. It doesn’t get simpler (or more delicious) than this one. Just picture those roasted vegetables smothered in creamy goat cheese, melting in your mouth. Y-U-M.

There’s something like, really comforting, about fresh roasted veggies in the middle of winter. (Or hot summer for that matter). This dish is SO simple to throw together, and it definitely has that “wow” factor, so all your friends will be impressed by your amazing cooking skills that are really just turning on an oven, chopping some veggies and setting a timer.

Roasted veggies with goat cheese

This is perfection as a side dish to go with dinner. Or, throw these roasted bad boys on top of some spinach and call it lunch! Whatever you decide to do with them, you won’t be disappointed.

Roasted Veggies with Goat Cheese

Yield: 4-6


  • 2 large sweet potatoes
  • 1 head of cauliflower
  • 1 red pepper
  • 1/2 onion
  • 2 oz. goat cheese (or more to taste)
  • 2 T olive oil
  • pinch of salt and pepper


  1. Preheat the oven to 375 degrees.
  2. Peel the sweet potatoes and chop them, the cauliflower, red pepper and onion into bite-sized pieces. Combine the vegetables in a large bowl and drizzle with olive oil, salt and pepper. Spread on a baking sheet lined with foil.
  3. Roast for 30-40 minutes, stirring occasionally. *Some ovens may cook them faster, so around 30 minutes, check them so they don't burn.
  4. Once the vegetables are tender and beginning to roast a golden brown, remove them from the oven. Allow to cool for 5 minutes, then stir in the goat cheese and serve warm.

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1 Comment

  • Reply Katie Crenshaw October 19, 2015 at 8:13 am

    This dish looks simple, wholesome, and delish; the perfect combination to a perfect recipe! Thanks for sharing.

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