Ingredients:

  • 1 lb baby Yukon Gold potatoes, quartered
  • 3 large carrots, peeled and sliced into 1-inch rounds
  • 1 large red onion, cut into 1/2-inch wedges
  • 1 small butternut squash, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 oz plain goat cheese, chilled and crumbled
  • 1/4 cup toasted walnuts, roughly chopped
  • 2 tbsp balsamic glaze
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C). Place an empty heavy-duty rimmed baking sheet inside the oven while it preheats to ensure a sear upon contact.
  2. In a large stainless steel mixing bowl, combine the quartered potatoes, carrots, red onion, and butternut squash.
  3. Drizzle with olive oil and sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper. Toss thoroughly to ensure even coating.
  4. Carefully remove the hot baking sheet from the oven and spread the vegetables in a single layer, ensuring they are not crowded to prevent steaming.
  5. Roast for 35 minutes, tossing halfway through, until the vegetables are tender and exhibit caramelized, mahogany edges.
  6. Remove from the oven and immediately top with chilled crumbled goat cheese, toasted walnuts, fresh basil, and a drizzle of balsamic glaze before serving.