Blue Cheese Roasted Vegetables

5 from 2 votes
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This super flavorful Blue Cheese Roasted Vegetables recipe takes earthy mushrooms, hearty cauliflower, and fresh green beans and tops them with melted blue cheese for a satisfying side dish. It takes my favorite way to enjoy veggies and makes them even more delicious!

A white serving dish on a blue and white napkin holds a pile of blue cheese roasted vegetables.

Why You’ll Love This Roasted Vegetables Recipe

  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free
  • Skill Level: Easy

Roasting vegetables in the oven brings out their sweetness, and adds a depth you’ll never find when steaming them. It’s truly my favorite way to eat vegetables. But sometimes I want to add even more delicousness, and that’s when I add… cheese!

With the savory bite of blue cheese, you’ll create an amazingly flavor-packed side dish that goes with so many main dishes. Here’s why you’ll love these roasted vegetables in the oven:

  • Adaptable. I’ve included some suggestions for what other vegetables I like to add to this dish below, but it’s also perfectly wonderful just as written.
  • Easy. I love letting the oven do the bulk of the work! Roasting vegetables or meat is such an easy way to prepare dinner, and the heat of the oven maximizes the flavor of this roasted vegetables recipe.
  • Versatile. This simple side of oven roasted vegetables works well with so many dishes! Pair it with roasted meats, serve it on your holiday table, or enjoy it over rice.
A metal pan of blue cheese roasted vegetables including green beans and cauliflower.

What You’ll Need

Here’s an overview of what you’ll find in this recipe. Don’t forget to check the recipe card lower down for the full ingredient amounts.

  • Mushrooms: Use white mushrooms, cremini mushrooms, or baby bella mushrooms.
  • Cauliflower: If you can, pick up a large head of cauliflower so you’ll have plenty to enjoy.
  • Green Beans: Choose firm green beans – discard any that are soft or mushy before you roast them.
  • Shallot: Or you can use a red onion.
  • Olive Oil: I like to use extra virgin olive oil.
  • Thyme: You can use fresh or dried thyme.
  • Salt and Pepper
  • Blue Cheese
Ingredients for Blue Cheese Roasted Vegetables.

What Other Vegetables Can I Roast?

Other vegetables to consider in this medley could include other root vegetables or greens. Some ideas include:

  • Potatoes Potatoes will make this oven roasted vegetables recipe heartier. Use quartered red or Yukon gold potatoes (you can leave on the skins).
  • Sweet Potatoes – Peeled, cubed sweet potatoes are a wonderful addition to this recipe.
  • Root Vegetables – Including beets, carrots, and parsnips. Wash and peel these vegetables, slice them into rounds, and add them to the other vegetables.
  • Broccoli – I love to add a head of broccoli, separated into florets, to my pan of roasted vegetables.
  • Asparagus – Asparagus is another worthy addition to a dish of oven roasted vegetables. Discard the woody ends and either roast the spears whole or roughly chop them.
  • Cherry Tomatoes – For a juicy burst of flavor, throw in some cherry tomatoes to the mix. You can leave them whole or cut them in half.

How to Make Roasted Vegetables in the Oven

You can put this dish together in minutes! Here’s how to do it. The detailed instructions will be in the recipe card at the end of this post.

  • Prepare. Heat the oven and grease a large baking sheet.
  • Season. Spread the vegetables out on the pan, drizzle them with olive oil, and season.
  • Toss. Coat the veggies with the olive oil and spread them out in an even layer.
  • Roast. Cover the pan with foil and roast for 20 minutes.
  • Add cheese. Uncover the pan and add the blue cheese.
  • Finish. Roast the pan, uncovered, until the cheese is melted and the vegetables are browned. Serve right away and enjoy!
Blue cheese roasted vegetables including green beans and mushrooms are shown after the oven on a metal baking sheets.

Variations and Tips for the Best Roasted Veggies

Here are a few of my tips plus a few variation suggestions to help you make this easy, flavorful dish:
  • Try different veggies. Skip the shallot and use red onion instead, or add quartered Yukon gold potatoes, beets, or other vegetables of your choice (refer to my suggestions above).
  • Use another cheese. If you are not a fan of blue cheese, you can follow the same steps, but use everything from crumbled feta or goat cheese to shredded cheddar or parmesan.
  • Add sausage. To make a sheet-pan dinner, add slices of Italian sausage during the last 10 minutes of cooking time.
  • Check the vegetables at 15 minutes. After you’ve uncovered the pan and added the blue cheese, check the vegetables after 15 minutes of roasting. If you’re satisfied with their texture, you can remove them or continue to roast a bit longer. Check every 5 minutes to make sure the vegetables don’t overcook.
A plate of dinner includes a big portion of blue cheese roasted vegetables.

How to Store & Reheat Oven Roasted Vegetables

In my opinion, this roasted vegetables recipe tastes best hot and fresh out of the oven on the day that it’s made. But, if you have leftovers, you can certainly enjoy them another time. Here’s what to do with leftover roasted vegetables:

  • Fridge – Place roasted vegetables in an airtight container in the fridge for up to 3 days.
  • To Reheat – Spread the leftover vegetables out on a baking sheet and reheat them in a 200°F oven until the vegetables are slightly crisped up and the cheese has melted again.
A white serving dish holds blue cheese roasted vegetables with a serving spoon on top.

Make It A Meal

This simple, versatile side dish goes so well with main dishes like roasted meats or fish. Here are a few ways to serve these oven roasted vegetables:

  • Roast chicken. Take advantage of the oven being on and roast a chicken! My Rosemary Balsamic Roast Chicken is the perfect main to pair with blue cheese roasted vegetables.
  • Turkey. Serve oven roasted vegetables with your holiday turkey! My Herb Roasted Turkey makes a beautiful centerpiece for any festive meal.
  • Meat. Make a delectable Bottom Round Roast with plenty of gravy and add a big scoop of oven roasted vegetables to each serving.
  • With salad. You can make a lighter lunch by making a salad to go with blue cheese roasted vegetables. Try my Roasted Asparagus Salad (with or without cheese), Winter Fruit Feta Salad, or Caprese Zoodles Salad for a fresh side.
  • Over rice. For a simple dinner, serve oven roasted vegetables with white or brown rice.
A white serving dish on a blue and white napkin holds a pile of blue cheese roasted vegetables.
5 from 2 votes

Blue Cheese Roasted Vegetables

This super flavorful Blue Cheese Roasted Vegetables recipe takes earthy mushrooms, hearty cauliflower, and fresh green beans and tops them with melted blue cheese for a satisfying side dish.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 8 servings

Ingredients

  • 10 ounces white mushrooms, cremini mushrooms, or baby bella mushrooms, sliced about 1/4 in. thick
  • 1 head cauliflower, cut into florets
  • 1 pound green beans, ends snipped, and cut in half if they are very long
  • 1 shallot, minced
  • 2 Tablespoon olive oil
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup crumbled blue cheese (about 4 oz.)

Instructions

  • Preheat the oven to 450°F. Coat a large baking sheet with a thin layer of olive oil or cooking spray.
  • Scatter the mushrooms, cauliflower, green beans, and shallots on the sheet pan, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss to coat evenly and spread into an even layer.
  • Cover the pan with aluminum foil and roast at 450°F for 20 minutes.
  • Uncover, toss the vegetables a bit, and sprinkle with blue cheese. Return to the oven and roast for an additional 15-20 minutes, or until cheese is melted, and vegetables are browned and cooked to desired doneness.
Nutrition Facts
Blue Cheese Roasted Vegetables
Amount Per Serving (0.75 cups (approximately))
Calories 137 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 13mg4%
Sodium 803mg33%
Potassium 506mg14%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 4g4%
Protein 7g14%
Vitamin A 545IU11%
Vitamin C 43mg52%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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20 Comments
  1. 5 stars
    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

  2. 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.

    1. 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.

  3. 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!

  4. 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!

5 from 2 votes

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