Roasted Winter Vegetable Medley over Creamy Polenta
Creamy polenta is a perfect match for roasted winter vegetables - this is a recipe you're sure to make again & again!
Ingredients
- 10-15 brussels sprouts halved
- 1 butternut squash skin removed and cubed
- 6-8 large mushrooms thickly sliced
- 2 TBSP olive oil
- 1 TBSP balsamic vinegar
- Salt and pepper
- 5-7 chives chopped
For the Polenta
- 4 cups water
- 1 cup milk
- 1 cup polenta
- 1 TBSP butter
- 1/4 cup shredded Parmesan
Instructions
- Preheat oven to 450 F
- In a saucepan, add the water and milk and bring to a boil. Add the polenta and stir. Lower heat to low and continue stirring occasionally until the polenta is creamy, about 40 minutes.
- Add the chopped veggies onto a baking sheet. Drizzle with olive oil, balsamic and salt & pepper. Toss to coat and place in oven for 30 minutes, turning hallway through
- Once the polenta is done, add in the butter and cheese. Stir to mix well.
- Spoon polenta into bowl and top with the roasted veggies. Top with chopped chives
Notes
Enjoy with a glass of wine. Cheers!
Nutrition
Calories: 411kcalCarbohydrates: 63gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 19mgSodium: 180mgPotassium: 1140mgFiber: 6gSugar: 10gVitamin A: 20664IUVitamin C: 80mgCalcium: 275mgIron: 3mg
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