Roasted Honey Balsamic Fall Medley over Goat Cheese Polenta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant roasted medley of butternut squash, Brussels sprouts, carrots, and broccoli tossed in honey and balsamic vinegar, served atop creamy goat cheese polenta. Meatless and satisfying with layers of sweet, savory, and tangy flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound diced butternut squash (about 1-inch pieces)
- 9 ounces brussels sprouts (trimmed and halved)
- 2 large carrots (rolled cut or roughly chopped)
- 1 medium red onion (chopped)
- 1 cup broccoli florets
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 2 small bunches red grapes (enough for 4 small clusters)
- 2 tablespoon reduced balsamic vinegar (or balsamic glaze)
- 1 tablespoon honey
- 2 cups whole milk
- 1 cup low-sodium vegetable broth (or low-sodium chicken broth)
- 1 cup polenta
- 3/4 teaspoon kosher salt
- 4 ounces goat cheese log (not pre-crumbled)
- micro greens or chopped parsley
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 920mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1240mg
- Calcium
- 222mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 920MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.