Roasted Vegetables with Cheese

Roasted Vegetables with Cheese

Roasting vegetables is one of the easiest ways to bring out their natural sweetness and flavor. Add a handful of shredded sheep milk cheese at the end, and suddenly a simple pan of vegetables turns into something rich, savory, and completely satisfying. The creamy melt of the cheese pairs perfectly with the caramelized edges of roasted vegetables.

This recipe works beautifully with whatever vegetables you have on hand, making it a great everyday farm-style side dish.

Ingredients

  • 3 cups mixed vegetables (broccoli, carrots, cauliflower, zucchini, or bell peppers)

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder (optional)

  • ½–1 cup shredded sheep milk cheese

  • Fresh herbs for garnish (parsley or thyme, optional)

Instructions

  1. Preheat the oven to 400°F.

  2. Prepare the vegetables by washing and cutting them into bite-size pieces.

  3. Toss with seasoning. In a bowl, mix vegetables with olive oil, salt, pepper, and garlic powder until evenly coated.

  4. Roast. Spread the vegetables in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.

  5. Add the cheese. Sprinkle shredded sheep milk cheese over the hot vegetables and return to the oven for 3–5 minutes, just until the cheese melts.

  6. Finish and serve. Garnish with fresh herbs if desired and serve warm.

Serving Ideas

  • Serve alongside grilled chicken, sausage, or steak.

  • Spoon over pasta or grain bowls.

  • Add to a warm salad with a drizzle of honey vinaigrette.

Cheese Tip

Semi-firm sheep milk cheeses shred beautifully and melt into roasted vegetables while adding a creamy, slightly nutty flavor that complements the caramelized veggies.

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