-
- Prep
- 10 min
-
- Total
- 25 min
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- Serving
Ingredients
- 8 strips of bacon, roughly chopped
- 2 cups of Brussels sprouts, cut in half
- 2 cups of assorted baby potatoes
- 1 peeled and large diced celeriac root
- 3 large peeled and large diced carrots
- 1 peeled and large diced red onion
- ¼ cup of crumbled Montchevre® Jalapeño Honey
- salt and pepper to taste
Directions
- Preheat the oven to 425°.
- Add the bacon to a large oven-safe frying pan over medium-high heat and cook the bacon until crisp.
- Remove the bacon and set aside.
- Add the vegetables to the pan and sauté for 3-4 minutes.
- Transfer the pan to the oven and roast at 425° for 12-15 minutes or until lightly browned and tender.
- Remove from the oven and serve with Jalapeño Honey goat cheese crumbled on top.
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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