Roasted Vegetables with Chevre
Enjoy Roasted Vegetables with Chevre, a flavorful recipe from Hudson Valley Creamery. Roasted veggies paired with creamy goat cheese.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.hudsonvalleycreamery.com.
Ingredients
- 4 generous slices of Hudson Valley Creamery Log or Crumble
- 2 raw beets
- 4 oz cooked chickpeas
- 10 mini carrots (or 3 classic carrots)
- 3 tbsp extra virgin olive oil
- 1 tbsp dried thyme
- 2 handfuls of arugula
- 2 tbsp of hazelnuts
- Fresh parsley
- Salt pepper
- 1 tbsp coffee Dijon mustard
- 1 tbsp honey
- 1tbsp lemon juice
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Roasted Vegetables with Chevre - Ginsberg's Foods
ginsbergs.com
Roasted Vegetable and Chevre Quiche Recipe: How to Make It
tasteofhome.com
Cheesy Roasted Vegetables
rothcheese.com
Roasted Root Vegetables with Hazelnuts, Chèvre and Cranberry Vinaigrette recipe | PCC Community Mark
pccmarkets.com
Stashcook | Roasted Chickpea and Vegetable Medley with Herbed Yogurt
stashcook.com
Oven Roasted Vegetables With Crumbled Goats Cheese, Thyme and Pa Recipe
food.com
Roasted Vegetables with Baked Feta
veganheaven.org
Sweet Heat Roasted Veggies | Montchevre® Cheese
montchevre.com