RECIPES

Maple-Balsamic Roasted Vegetables

Active Time

20 minutes

Servings

6-8

Ingredients

1/2 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
2 tablespoons olive oil

Vegetables:

1 large delicata squash (about 1 1/2 pounds)
5 large carrots, cut into 2-inch pieces
2 medium red onions, halved and sliced
1/2 pound Broccolini or broccoli spears, trimmed (1 bunch)
Salt and pepper
1 container (8 ounces) Pine River Garlic & Herb Cold Pack cheese
1/3 to 1/2 cup milk
1/3 cup walnut pieces, toasted
Fresh rosemary

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cold Pack can be used in this recipe.

Instructions

Heat oven to 425°F. Line a 17 x 12-inch baking pan with parchment paper.
Whisk the balsamic vinegar, maple syrup, Dijon mustard, rosemary and garlic in a bowl. Slowly whisk in olive oil.

Vegetables:

Cut top and bottom off of squash. Cut squash in half lengthwise; remove seeds and discard. Cut squash widthwise into 1/4-inch slices.
Drizzle the squash, carrots, red onions and Broccolini with 1/3 cup vinaigrette on prepared pan; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper.
Bake for 35-40 minutes or until vegetables are tender, turning once.
Arrange vegetables on a large serving platter. Spoon garlic & herb cheese into a bowl. Add milk, 2 tablespoons at a time, until desired consistency. Drizzle vegetables with cheese sauce. Serve with remaining vinaigrette. Sprinkle with walnuts. Garnish with rosemary.

Cheesemonger Tip

Punch up your favorite roasted veggies with decadent, creamy cheddar blended with garlic, parsley, oregano and chives. Pine River Garlic & Herb Cold Pack cheese spread won Best of Class in the 2019 U.S. Championship Cheese Contest and Second Award at the 2014 World Championship Cheese Contest.

Maple-Balsamic Roasted Vegetables

Ingredients

Vegetables:

Cheese

Instructions

Vegetables:

Cheesemonger Tip

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