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Roasted Vegetable Medley
All the best vegetables of the fall harvest—Brussels sprouts, sweet potato, fingerling potatoes, butternut squash, parsnips, and peppers—get lightly tossed in balsamic and roasted to perfection. The nicely caramelized veggies are paired with Chef Chris' blue cheese compound butter, which adds complexity and richness. Pair these alongside your favorite protein to instantly elevate any meal.
Nutritional facts
Protein
5g
Carbs
25g
Calories
330
Fat
24g
Ingredients
Fingerling PotatoesCanola and Olive Oil BlendSweet PotatoesButterButternut SquashBlack PepperParsnipsBrussel SproutsKosher SaltBalsamic VinegarBlue CheeseRed Bell Pepper
Reviews
4.1
Based on 38 reviews
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Dale Cohen · 04/02/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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