Description
A vibrant and elegant side dish featuring roasted vegetable ribbons, creamy whipped goat cheese, sweet dates, and a warm spiced honey drizzle.
Ingredients
Scale
For the Crust:
- 4 large carrots, peeled into ribbons
- 3 large parsnips, peeled into ribbons
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 8 oz goat cheese, softened
- 1/4 cup heavy cream
- 1/2 cup Medjool dates, pitted and chopped
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrot and parsnip ribbons with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly crisp at edges.
- While vegetables roast, whip goat cheese and heavy cream in a bowl with a hand mixer until light and fluffy. Set aside.
- In a small saucepan over low heat, warm honey with cinnamon and nutmeg for 2-3 minutes, stirring until fragrant. Remove from heat.
- Spread whipped goat cheese on a serving platter. Arrange roasted vegetable ribbons over the cheese. Scatter chopped dates on top.
- Drizzle the spiced honey over the dish and garnish with fresh thyme leaves. Serve immediately.
Notes
You can customize the seasonings to taste.