Roasted Honey Balsamic Fall Medley over Goat Cheese Polenta

A roasted medley of butternut squash, Brussels sprouts, carrots, broccoli florets and purple grapes are tossed in honey and balsamic vinegar and sit on top of creamy goat cheese polenta. A super delicious meatless dish.

Course Recipes

Cuisine American

Keyword balsamic, fall, goat cheese, grapes, light, polenta, vegetables

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 534

Author Laurie McNamara

Equipment

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Ingredients

FOR THE MEDLEY:

1 pound diced butternut squash about 1-inch
9 ounces brussels sprouts trimmed and halved
2 large carrots rolled cut or roughly chopped
1 medium red onion chopped
1 cup broccoli florets
3 tablespoons olive oil
kosher salt
freshly ground black pepper
2 small bunches red grapes enough for 4 small clusters
2 tablespoon reduced balsamic vinegar or balsamic glaze
1 tablespoon honey

FOR THE GOAT CHEESE POLENTA:

2 cups whole milk
1 cup low-sodium vegetable broth or low-sodium chicken broth
1 cup polenta
3/4 teaspoon kosher salt
4 ounces goat cheese log not pre-crumbled

FOR SERVING:

micro greens or chopped parsley

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
In a large bowl add the diced butternut squash, Brussels sprout halves, chopped carrots, onion and broccoli with 2 tablespoons olive oil and a couple pinches of kosher salt and black pepper.
Spread the veggies out evenly onto a large, rimmed metal baking sheet and slide into your preheated oven for 20 minutes. Rotate the pan halfway during roasting, because you want to ensure even cooking.
Meanwhile, spray grapes with olive oil spray. Once the vegetables have roasted, make room on the sheet pan for the grapes. Continue to roast for and additional 10 to 15 minutes or until the grapes start to burst.
Remove the medley to the same bowl from earlier and toss with balsamic vinegar and honey.
While the grapes are roasting with the vegetables, make the goat cheese polenta.
Start by heating 2 cups of whole milk with 1 cup low-sodium vegetable broth to a boil, stirring often. Continue to stir while pouring in the coarse grits and 3/4 teaspoon kosher salt.
Once the grits start to swell and absorb the liquids, stir in the goat cheese. Once the grits have absorbed all of the liquids and are creamy, divide among bowls and top with the roasted medley, micro greens and more black pepper to taste.

Nutrition