Name: Roasted Autumn Vegetables with Lancashire Cheese Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 1 medium butternut squash, peeled and cubed; 2 medium sweet potatoes, peeled and cubed; 2 medium carrots, peeled and sliced; 1 red onion, sliced; 2 cloves of garlic, minced; 2 tbsp olive oil; 1 tsp dried rosemary; 1 tsp dried thyme; Salt and pepper to taste; 200g Lancashire cheese, crumbled

Roasted Autumn Vegetables with Lancashire Cheese Recipe

Vivian Oden Modified: July 16, 2024

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How To Make Roasted Autumn Vegetables with Lancashire Cheese

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 red onion, sliced
2 cloves of garlic, minced
2 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste
200g Lancashire cheese, crumbled

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the butternut squash, sweet potatoes, carrots, red onion, garlic, olive oil, dried rosemary, dried thyme, salt, and pepper. Toss until well coated.
Spread the vegetables out in a single layer on a baking sheet.
Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
Remove the baking sheet from the oven and sprinkle the crumbled Lancashire cheese over the roasted vegetables.
Return the baking sheet to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.
Serve the roasted autumn vegetables with Lancashire cheese hot.

Nutrition

Calories : 260kcal
Total Fat : 12g
Saturated Fat : 4g
Cholesterol : 20mg
Sodium : 180mg
Total Carbohydrates : 35g
Dietary Fiber : 7g
Sugar : 9g
Protein : 7g

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