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Home Recipes Course Lunch & Dinner Sides

1-Pan Rosemary Roasted Vegetables with Creamy Goat Cheese

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Posted:11/14/16
Updated:11/27/19

These 1-pan roasted vegetables are lightly seasoned and tossed in a creamy marinated goat cheese. The combo makes for one AMAZING, flavorful side dish. Seriously the best way to eat roasted vegetable from now on.

1-Pan Roasted Vegetables with Smoked Sea Salt pinterest image fit mitten kitchen

This post is sponsored by CHEVOO, all opinions expressed are my own. Thank you for supporting the brands I trust to work with, making Fit Mitten Kitchen possible!

Holy moly we are in the middle of November, folks! Like… 2016 is almost over. This is especially crazy to me since the first half of this year I was still living in Pennsylvania. At this moment while I write, I’m sitting at my kitchen table, and I can’t help but keep looking out at the red-orange leaves on this one tree outside the window. It’s a constant reminder of just how gorgeous Michigan is in the fall. These past couple of weeks I’ve just been trying to take it all in. I am not sure if I am being more observant this year–being my first fall back in Michigan in four years–or if the colors just weren’t as magnificent in Pennsylvania… It’s just different I guess. I still miss the mountains and rolling hills in PA. And every so often while I am driving back home from the gym, I think “Oh yeah, I am in Michigan…” It’s just strange. Maybe some of you that have moved away from home and come back can relate 🙂

Easy 1-Pan Roasted Vegetables in baking pan

Anyways, I have something savory and delicious to share with you guys today. You all know how much I love my veggies–you do, right? I mean I know I’ve got loads of snacks and baked goods on here but I am also a veggie fiend– especially when they’re roasted.

But I may have just discovered my new favorite way to enjoy roasted vegetables:

ADD CREAMY GOAT CHEESE.

1-pan rosemary roasted vegetables with smoked sea salt and rosemary goat cheese on blue plate

Seriously how have I not done this before? 

But we’re not adding just any goat cheese… we’re adding Smoked Sea Salt & Rosemary CHEVOO. If you’re not familiar with CHEVOO, they are a small family-owned company that specializes in marinated goat cheese. This stuff is the REAL DEAL. It is legitimately the creamiest and adds so much wonderful flavor to your (otherwise potentially boring) pan of roasted vegetables. If you’re someone who is usually like “blah roasted vegetables…” I am betting adding this marinated goat cheese will help!

what you need

  • brussels sprouts
  • carrots
  • potatoes
  • onion
  • olive oil
  • seasonings
  • CHEVOO Smoked Sea Salt & Rosemary
Roasted Vegetables and creamy goat cheese from CHEVOO

This side dish doesn’t take long. It’s just cutting your veggies (could be easily prepped the night or two before!) tossing them in the oil and seasonings, then roasting up all of those colorful gems until golden and lightly crisp on the edges.

The magic happens after you add in some creamy CHEVOO though. Woah flavors, woah creamy goodness.

CHEVOO goat cheese with spoon and roasted veggies on blue plate

I did not expect myself to want eat half of this (giant) plate you guys… But man oh man it is so good! I couldn’t stop myself. I think you’re going to want to add this creamy goat cheese to all of your roasted vegetables from now on, yes?

roasted veggies with goat cheese on blue plate

1 pan creamy roasted vegetables with smoked sea salt and rosemary goat cheese!

☆☆☆☆☆

How to Make…

1-Pan Rosemary Roasted Vegetables

These 1-pan roasted vegetables are lightly seasoned and tossed in a creamy marinated goat cheese. The combo makes for one AMAZING, flavorful side dish. Seriously the best way to eat roasted vegetable from now on.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8–10 1x
  • Scale:
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Ingredients

  • 1 lb brussels sprouts, trimmed and halved
  • 2 cups chopped carrots
  • 2 cups chopped baby red potatoes (about 4 small)
  • 1/2 large red onion, chopped
  • 2 TBS olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 jar Smoked Sea Salt & Rosemary CHEVOO

Instructions

  1. Preheat oven to 375F.
  2. On large rimmed baking sheet toss together halved brussels sprouts, chopped carrots, chopped red potatoes, and chopped red onion. Drizzle on olive oil and seasonings, then toss again to coat the vegetables in the oil and seasonings. Roast vegetables for about 30-40 minutes, giving them a stir halfway through the baking time.
  3. Once vegetables are done, spoon out about 6-7 cubes of the Smoked Sea Salt & Rosemary, drizzle on about a tablespoon or so of the EVOO from the jar, and toss together.
  4. Transfer creamy roasted vegetables to serving dish, enjoy!

Nutrition Information:

  • Serving Size: 1/10th
  • Calories: 141
  • Sugar: 2
  • Sodium: 257
  • Fat: 10
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 4mg
Category: Sides Method: oven Cuisine: American
Keywords: Rosemary Roasted Vegetables, roasted veggies, goat cheese veggies
Author: Ashley @ Fit Mitten Kitchen

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Roasted vegetables in a creamy marinated goat cheese on blue plate

let’s chat

  • Have you ever moved away for a little while, come back home and just get these “weird” feelings? I don’t know what to call them other than “weird”. It’s just a strange sense…
  • Have you added creamy goat cheese to your roasted veggies before?

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Reader Interactions

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  1. Brie @ Lean, Clean, & Brie says

    11/14/2016 at 6:25 am

    oh my goodness! I love the addition of goat cheese to these roasted veggies! i absolutely love eating all the roasted veggies this time of year and these look so perfect 🙂

    Reply
  2. rachel @ athletic avocado says

    11/14/2016 at 7:37 am

    these veggies are flippin’ beautiful! Almost too pretty to eat, almost! Need to try that got cheese veggie combo!

    Reply
  3. Emily says

    11/15/2016 at 9:13 am

    Wow this whole dish looks really creamy and delicious! YUMMY!

    Reply
  4. Virjinia Harp says

    11/15/2016 at 1:06 pm

    I’m definitely going to try this for thanksgiving! I might have to sub something for the Brussels sprouts because my mother in law hates them. So excited to try!

    Reply
  5. Carly @ FitLiving Eats says

    11/16/2016 at 8:26 am

    YUM! I have been craving goat cheese lately. This looks insanely easy and delicious. Pinned for later!

    Reply
    • Ashley says

      11/16/2016 at 12:50 pm

      Thanks Carly! The goat cheese just makes these veggies irresistible 🙂

      Reply
  6. Val says

    1/17/2018 at 3:12 pm

    Sounds delicious but I dislike creamy goat cheese. I do like crumbled feta cheese. What can I use instead of the creamy cheese ?
    Val

    Reply
    • Ashley says

      1/18/2018 at 7:25 am

      Hi Val,
      Feta definitely works. If you’re looking to get the creaminess factor maybe try whipping cream cheese and feta together? Or boursin?

      Reply
  7. Donna says

    1/17/2018 at 4:29 pm

    I loathe goat cheese, is there any other cheese that I could use?

    Reply
    • Ashley says

      1/18/2018 at 7:23 am

      Hi Donna, you could probably use cream cheese instead and sprinkle on some parm or feta? Or Boursin?

      Reply
  8. CA says

    1/18/2018 at 6:27 pm

    I just made this. Wow! I couldn’t find the CHEVVO brand goat chees so subbed a 4oz. log of herbed goat cheese and added some extra olive oil. And I forgot the rosemary…sheesh! Anyway, it was delicious! Thanks for the great recipe. Will definitely make again.

    Reply
    • Ashley says

      1/18/2018 at 8:11 pm

      Awesome!! So glad you liked it 🙂 Thanks for stopping by and letting me know!

      Reply
  9. Susan says

    1/25/2018 at 7:20 pm

    Beautiful and flavorful! This is a winner! What a lovely side dish or very nice meat free meal!

    Reply
    • Ashley says

      1/25/2018 at 7:23 pm

      Thanks so much for your comment, Susan! Glad it was enjoyed 🙂

      Reply

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