Do you know what I love more than anything in the world? Well, besides The Bug and The Hubby…
If you take a look at my last one or two or three recipes, and the recipe that I think I make, reference, and share more than any other, and if you knew what was coming up on Sunday and on Tuesday, there would be no doubt in your mind.
Yuppers! BLUE CHEESE! You thought I was gonna say ice cream, didn’t you?! I am trying to pretend that ice cream doesn’t exist till after baby is born and I don’t have to worry about blood sugar control anymore. The funny thing is, when I was pregnant with The Bug, I was a classic first-time mom, doing everything by the book, and being super-nervous and hyper-vigilant. Not that I am not careful, and obviously vigilant with the gestational diabetes, but I am not as nervous. I would not touch blue cheese during my last pregnancy. Now this time, granted I won’t go for anything raw or unpasteurized, or, truthfully, even imported, just to be on the safe side. But yeah, I pretty much eat blue cheese daily.
So do you know what food bloggers do? We make our significant others their Valentines Day dinners, like, two or three weeks in advance. And this was our incredibly tasty (and low carb, for me) side dish. My poor hubby. He’ll probably end up with hot dogs on Valentine’s Day. But he’ll have the memory of this delicious meal…
This recipe was actually inspired by combining two recipes I have seen recently – Roasted Cauliflower and New Potatoes with Blue Cheese from Ann of The Fountain Avenue Kitchen, and Classic Green Bean Casserole Redux from Susan of The Wimpy Vegetarian. I took my favorite elements of each (well, I do love potatoes, but with watching my carbs, I felt I could forgo those), and combined them into one perfect veggie side dish. And let me tell you, between the toastiness of the roasted veggies, and the bite of the blue cheese, this is a simple and nutritious side packed with flavor.
And you know you are drooling over that steak. Check it out HERE!
Do you have a special meal planned for Valentine’s Day, or are you planning to go out?
- 4-5 oz. white, cremini, or baby bella mushrooms, slice about ¼ in. thick
- ½ head cauliflower, cut into florets
- ½ lb green beans, ends cut off, halved if they are very long
- ½ shallot, minced
- 1 T olive oil
- 1 t chopped fresh thyme
- 1 t kosher salt
- freshly ground black pepper
- ½ c crumbled blue cheese
- Preheat over to 450°F.
- Coat a baking sheet with olive oil or coking spray.
- Toss the vegetables, olive oil, thyme, salt, and a few grinds of pepper right on the baking sheet.
- Spread vegetables into an even layer, cover with aluminum foil, and roast for 15 minutes.
- Uncover, toss the vegetables a bit, sprinkle with cheese, and roast for an additional 10-15 minutes, or until cheese is melted, and vegetables are browned and cooked to desired doneness.
This recipe was shared with: Thursday’s Treasures