A colorful and flavorful side dish perfect for Thanksgiving, featuring roasted Brussels sprouts, beets, and sweet potatoes topped with goat cheese and a maple syrup drizzle.
A colorful and flavorful side dish perfect for Thanksgiving, featuring roasted Brussels sprouts, beets, and sweet potatoes topped with goat cheese and a maple syrup drizzle.
Ingredients
Main Ingredients
- 1lbBrussels sprouts, halved
- 2piecemedium beets, cubed
- 2piecemedium sweet potatoes, cubed
- 1/4cupavocado oil
- 1tbsppaprika
- Salt to taste
- 3tbspolive oil
- 2tbspmaple syrup
- 2tbspbalsamic vinegar
- 4ozgoat cheese, softened
How to make Maple Harvest Roasted Veggies with Goat Cheese
Roasting the Vegetables
Preheat the oven to 400°F (200°C).
Toss the Brussels sprouts, beets, and sweet potatoes with avocado oil, salt, and paprika on a baking tray.
Roast the vegetables for 25-30 minutes until caramelized.
Assembling the Dish
In a bowl, combine the roasted vegetables with olive oil, maple syrup, and balsamic vinegar.
Spread the softened goat cheese on a serving plate.
Top the goat cheese with the roasted vegetable mix.
Drizzle with extra maple syrup before serving.
Tips & Tricks
Ensure the vegetables are evenly coated with oil and spices for even roasting.
For a more intense flavor, let the roasted vegetables sit in the olive oil, maple syrup, and balsamic vinegar mixture for a few minutes before serving.
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