Roasted Winter Vegetables with Buttermilk Blue® - Roth Cheese

Ingredients

• 1/2 cup olive oil
• 4 tablespoons balsamic vinegar
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• Salt and freshly ground pepper
• 1 butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch cubes
• 2 sweet potatoes (about 1 pound total), peeled and cut into 1-inch pieces
• 1 pound baby potatoes, halved
• 2 red onions, peeled and cut into 1-inch chunks
• 2 parsnips (about 6 ounces total), peeled and cut into 1-inch chunks
• 2 bell peppers (red, orange or yellow, or a combination)
• 1 pound Brussels sprouts, trimmed and halved
• 8 ounces Roth Buttermilk Blue® cheese
• Fresh rosemary or thyme sprigs, for garnish (optional)