Roasted Spring Vegetables and Greens With Goat Cheese Toasts

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Photo by Gentl & Hyers
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 532 calories
    • Fat 25 g
    • Sat Fat 8 g
    • Cholesterol 22 mg
    • Sodium 1,000 mg
    • Protein 20 g
    • Carbohydrate 59 g
    • Sugar 15 g
    • Fiber 10 g
    • Iron 5 mg
    • Calcium 290 mg

Heat oven to 425° F. Toss the carrots, mushrooms, radishes, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are browned and crisp-tender, 20 to 25 minutes.

Meanwhile, toss the kale, lemon juice, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper in a large bowl.

Drizzle the bread with the remaining tablespoon of oil and top with the goat cheese, dividing evenly. Place the bread on the vegetables and roast until the cheese is melted and the bread is toasted, 5 to 8 minutes more.

Ingredients

  1. Check 1 pound carrots, halved lengthwise and cut into 4-inch pieces
  2. Check 1 pound mushrooms (such as oyster, cremini, or shiitake), trimmed and halved if large
  3. Check 1 bunch radishes, halved
  4. Check 1 medium red onion, cut into wedges
  5. Check 1/4 cup olive oil
  6. Check kosher salt and black pepper
  7. Check 8 ounces baby kale (about 8 cups)
  8. Check 2 tablespoons fresh lemon juice
  9. Check 8 slices country bread
  10. Check 4 ounces fresh or aged goat cheese, crumbled (about 1 cup)

Directions

  1. Heat oven to 425° F. Toss the carrots, mushrooms, radishes, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are browned and crisp-tender, 20 to 25 minutes.
  2. Meanwhile, toss the kale, lemon juice, 1 tablespoon of the remaining oil, and ¼ teaspoon each salt and pepper in a large bowl.
  3. Drizzle the bread with the remaining tablespoon of oil and top with the goat cheese, dividing evenly. Place the bread on the vegetables and roast until the cheese is melted and the bread is toasted, 5 to 8 minutes more.
  4. Toss the greens with the vegetables and serve with the toast on the side.