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Blue cheese oozes happiness over fresh, healthy roasted vegetables! The addition of blue cheese puts this mixture of cauliflower, green beans, and mushrooms over the top in this delicious low carb, gluten free side dish!
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, when 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 Valentine’s Day dinners two or three weeks in advance. And this was our incredibly tasty (and low carb, for me) side dish. My poor hubby will probably end up with hot dogs on Valentine’s Day.
But he’ll have the memory of this delicious blue cheese roasted vegetables meal…
This recipe is inspired by combining two recipes I love – Roasted 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?
If you’re cooking in, be sure to serve blue cheese roasted veggies with your meal!
Blue Cheese Roasted Vegetables
Ingredients
- 4-5 oz. white mushrooms cremini, or baby bella mushrooms, slice about 1/4 in. thick
- 1/2 head cauliflower cut into florets
- 1/2 lb green beans ends cut off, halved if they are very long
- 1/2 shallot minced
- 1 T olive oil
- 1 t chopped fresh thyme
- 1 t kosher salt
- freshly ground black pepper
- 1/2 c crumbled blue cheese
Instructions
- 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.
Notes
Did you make this?
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Enjoy!
This recipe was shared with: Thursday’s Treasures
I love this combination of roasted vegetables! And the blue cheese really brings it all together nicely. Yum! Can’t wait to try this out myself!
Blue cheese brings almost anything together well in my book 🙂
Love the blue cheese on your roasted veggies. My daughter would love it. She is a huge blue cheese fan. Thanks for sharing on Thursdays Treasures
Thanks, and thank you again for hosting!
I had to giggle, you’re right. We cook/bake so many holiday oriented meals before the Holiday comes.
I love roasted veggies and your side dish sounds delicious! Thanks for sharing and thank you for your lovely comment left on my guest post on Aimee’s blog
I know, it still feels weird to me. Often I find I am not posting holiday-themed things because I am not thinking in advance.
I am so picky about blue cheese. I kind of have a love/hate relationship with it. I won’t eat it straight up and only in or on certain things. This sounds like something that would clearly fall on the “love” side of the fence! I’m bookmarking this and definitely making it soon. All the flavors sound so amazing. Yum! Now I can’t wait to see that steak.
I adore blue cheese, but I know you love goat cheese. That may actually also taste fabulous here. I think once it melts, the blue flavor is no so intense, and it isn’t a ton for the amount of veggies.
I always love the addition of cheese! Roasted veggies are so yummy! I’d love for you to share this at my party. http://www.fivelittlechefs.com/
Thanks for the invite! I’ll try to stop by!
Bravo, Brianne, on your brilliant combination of the recipes from Ann and Susan. Cauliflower, mushrooms, green beans, shallots with a dash of olive oil and thyme topped with melted Blue Cheese? Yes, please!
Thanks! Those two recipes just seemed like a match made in heaven to me!
I love it, Brianne! Don’t you just adore the way the blue cheese gets all melty and delicious??!! Thanks so much for the mention. I will most definitely share on my kitchen page!
Yesss! And letting some of the edges of the cheese get a little toasty. Perfect! Thanks for the inspiration!
Great roasted veggie combo! Blue cheese make these irresistible!
Blue cheese makes everything irresistable in my world 😉
This looks so good I will be trying it very soon thanks!
Thanks, it is quite delicious!
Oh my goodness… this sounds fabulous! I love the addition of blue cheese!
Thanks Isabel! Blue cheese makes everything better 🙂