I love to keep my cooking easy and simple, but that doesn’t mean I sacrifice flavour or excitement. There’s nothing boring about this one-pan veggie roast. The roasted lemon wedges and the goat’s cheese gives it a lovely, zesty finish.
It also makes a great side for a family feast to get the little ones to eat up their veggies, or you can simple whip it up as the perfect meat-free main. Whatever you decide, it’s guaranteed this’ll be one of your winter staples.
One-pan Roasted Veggies with Goat’s Cheese Dressing
Serves: 2 as a main, 4 as a side
- 1 sweet potato, peeled and sliced into wedges
- 2 beetroots, chopped into wedges
- 1 lemon, chopped into wedges
- 1 red onion, skin removed and chopped into wedges
- 10-12 Brussels sprouts, sliced into half
- 1 can organic white beans, drained and rinsed
- 1 small bunch of kale, leaves removed from stem
- 1 tbsp olive oil
- handful of baby spinach
- Himalayan salt
- sesame seeds, to serve
- chilli flakes, to serve
For the Goat’s Cheese Dressing
- 80g marinated goat’s cheese
- 2 tbsp olive oil
- ½ lemon, juiced
1. Preheat the oven to 180°C.
2. Line a baking tray or pan with baking paper and add chopped sweet potato, beetroot, lemon wedges, red onion and Brussels sprouts. Drizzle with 1 tbsp olive oil and season generously with salt. Roast in oven for 30 minutes.
3. After 30 minutes, remove pan from oven and add white beans and kale. Drizzle with remaining olive oil and season with salt. Return to oven for a further 15 minutes, until beans are warmed and the kale is crispy.
4. To make goat’s cheese dressing, combine all the dressing ingredients in a small bowl and whisk until smooth.
5. Remove pan from oven, add baby spinach leaves and drizzle goat’s cheese dressing over roasted vegetables and beans. Sprinkle with sesame seeds and chilli flakes, if using.
Jessica Sepel is a clinical nutritionist, best-selling author and international health blogger. She is also the beloved voice behind JSHealth, advocating a balanced lifestyle through wholefoods. She is passionate about helping people overcome fad dieting and disordered eating, having gone through her own struggles with food. Her philosophy is focused around balance, rest and building a healthy relationship with food. For plenty more delicious recipes check out her 8-week Program.
For more recipe inspo, here’s 7 keto-approved one-bowl wonder recipes. Plus, Jessica Sepel’s miso eggplant and greens that you’ll be cooking all year long.
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