Herbes de Provence Roasted Vegetables with Honey Goat Cheese
Everything from the end-of-season garden, roasted until the edges char, then finished with creamy goat cheese and a drizzle of honey. It's a side dish that steals the show.
Everything from the end-of-season garden, roasted until the edges char, then finished with creamy goat cheese and a drizzle of honey. It's a side dish that steals the show.
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Why this pairing works
High heat caramelizes vegetables' natural sugars, and herbes de Provence adds a savory, piney backbone. Honey and tangy goat cheese make it taste finished.
Serves 4 to 6 Prep 15 min Cook 35 min
Ingredients
- 8 cups mixed vegetables, carrots, squash, red onion, peppers, Brussels sprouts
- 3 Tbsp olive oil
- 2 tsp Herbes de Provence with Lavender
- Lavender Salt Grinder, to taste
- Lavender Pepper Grinder, to taste
- 4 oz goat cheese, crumbled
- 2 Tbsp Lavender Wildflower Honey
Directions
- Heat the oven to 425°F. Cut the vegetables into similar-size pieces.
- Toss with olive oil, herbes de Provence, salt and pepper. Spread on 2 sheet pans so nothing is crowded.
- Roast 30 to 35 minutes, stirring once, until tender and browned at the edges.
- Transfer to a platter, scatter with goat cheese and drizzle with honey.
Make it your own
- Toss leftovers with pasta and a splash of the cooking water.
- Whisk 1 Tbsp honey, 1 tsp herbes, 3 Tbsp olive oil and 1 Tbsp vinegar for a lavender vinaigrette.
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