Pomegranate-Glazed Roasted Root Vegetables with Whipped Goat Cheese
This pomegranate-glazed roasted root vegetables with whipped goat cheese is a knockout, both in flavor and appearance.
This dish combines three of the most flavorful and colorful root vegetables: carrots, beets, and turnips.
– Olive oil
– Salt and pepper
– Goat cheese
– Plain Greek yogurt
– Pomegranate juice
Preheat oven to 425 degrees. Toss carrots, beets, and turnips with olive oil and sprinkle with salt and pepper.
Place in an oven-safe dish or cast-iron skillet and roast for fifteen minutes.
While veggies are roasting, heat pomegranate juice in a small saucepan over medium heat.
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