Description
Un délicieux mélange de légumes rôtis d’inspiration automnale avec du fromage de chèvre et des noix glacées à l’érable.
Ingrédients
For the Vegetables:
2 medium zucchini, sliced
1 lb Brussels sprouts, trimmed and halved
1 small butternut squash, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon garlic powder
For the Maple Walnuts:
1/2 cup walnuts, roughly chopped
2 tablespoons pure maple syrup
1/4 teaspoon cinnamon
Pinch of salt
For the Finishing Touch:
4 oz goat cheese, crumbled
1 tablespoon balsamic glaze (optional, for drizzling)
Préparation
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C).
Toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, pepper, thyme, and garlic powder. Spread them evenly on a large baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 2: Prepare the Maple Walnuts
In a small skillet, heat the walnuts over medium heat for about 1-2 minutes until lightly toasted.
Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat evenly. Cook for an additional 2-3 minutes until the syrup thickens and sticks to the walnuts. Remove from heat and set aside to cool.
Step 3: Assemble the Dish
Once the vegetables are done roasting, transfer them to a serving dish.
Sprinkle the roasted vegetables with crumbled goat cheese and the maple-glazed walnuts.
For an extra touch, drizzle with balsamic glaze for a sweet and tangy finish (optional).
Notes
Remplacer les légumes selon les besoins, utiliser du fromage végétalien pour une version sans produits laitiers.
- Temps de préparation: 15 minutes
- Temps de cuisson : 30 minutes
- Category: Plat d'accompagnement ou plat principal léger
- Method: Torréfaction
- Cuisine: Contemporain américain, plat d'automne de saison