Roasted Root Vegetables with Goat Cheese

Ingredients

• 600 g root vegetables (e.g., carrots, sweet potatoes)
• 300 g pre-cooked beetroot knobs (vacuum sealed)
• 400 g pumpkin flesh (e.g., Hokkaido pumpkin)
• 2 Garlic cloves
• 80 g onions
• 4 sprigs thyme
• 250 g goat cheese roll (45% fat in total)
• Salt
• Pepper
• ground coriander
• 4 tbsp olive oil
• 1 tbsp honey

Instructions

1. 1.

   Clean, peel, wash the root vegetables and cut into 1.5 cm cubes. Cut beetroot knobs and pumpkin flesh into 1.5 cm cubes as well. Peel garlic and dice finely. Peel onions and slice into thin rings. Wash thyme sprigs, shake dry, and pluck leaves from two sprigs. Slice goat cheese into rounds.

2. 2.

   Place vegetable cubes with garlic and onion rings in a baking dish and season with salt, pepper, 1/4 tsp coriander, and thyme leaves. Drizzle everything with oil and honey, mix well, and arrange goat cheese on top. Cover vegetables with thyme sprigs and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for 25–30 minutes.