Sheet Pan Roasted Mixed Vegetables with Balsamic and Goat Cheese
This might be the easiest recipe I ever post. Its so simple to put together that part of me feels guilty posting it but it’s such a showstopping feature to a dinner menu that I would be remiss not to share. Broccoli is the heart of this dish while carrots, zucchini squash, mushrooms, and red onion add flavor and depth. I think this dish shines best on a holiday table. The goat cheese and balsamic reduction add a certain richness and decadence that we love to indulge in during the holidays. The color palette is beautiful and pops against the sea of beige that plagues the holiday table. The vegetables can be prepped well in advanced before they’re arranged on the sheet pan. The cook time is pretty quick too, so I pop the veggies in the oven after the bird is removed to rest and while the table is set.
If you are vegan or looking for a non-dairy version, the goat cheese can be removed without compromising flavor. In fact, I usually do not add cheese for my weekday meal preps. This dish can also be quite tasty if you prefer to omit the balsamic reduction. This is not a recipe that should be stressing you out or breaking the bank. Don’t have zucchini? Skip it. There is no need to drive to the store if you forgot to add it to the cart. I have used many different combinations of produce in this side dish but this particular combination has become my favorite. I just think it hits all of the notes!
Sheet Pan Roasted Mixed Vegetables with Balsamic Reduction and Goat Cheese
Equipment
- Sheet Pan
Ingredients
- 1 large broccoli crown
- 2 medium zucchini squash
- 300 g mushrooms chopped
- 1/2 large red onion cut into large pieces
- 6 cloves garlic crushed and sliced
- 2 g sea salt (optional)
- 20 g your favorite seasoning blend
- 2 g fennel seed
- 15 g neutral oil
- balsamic glaze drizzled
- 45 g goat cheese
Instructions
- Preheat oven to 350 F
- Prepare all of the vegetables by chopping into bite size pieces
- Add vegetables, oil, and seasonings into mixing bowl
- Toss until evenly coated
- Arrange vegetables onto sheet pan and bake for 15-20 minutes tossing halfway through
