Roasted Fall Vegetables with Comté
 
 
Author:
Serves: 6
Ingredients
  • · 1 head cauliflower
  • · 1lb brussels sprouts
  • · 1 bunch tri color carrots
  • · 1 cup grated Comté (12 mo)
  • · ⅓ cup olive oil
  • · 1 TBSP zaatar (mix with sesame and salt)
  • · ¼ tsp black pepper
  • · 1 tsp salt
  • · ½ cup Marcona almonds
  • · ⅓ cup pomegranate seeds
  • · ¼ cup chopped parsley
Instructions
  1. Pre-heat oven to 400ºF
  2. Remove green part of cauliflower, cut into medium florets.
  3. Cut off stem of brussels sprouts and halve.
  4. Peal carrots and cut into ½ inch pieces.
  5. Toss together with olive oil, salt, zaatar and black pepper and roast until tender about 30-40 minutes.
  6. Remove from oven and let cool 20 minutes.
  7. Toss with grated Comté, chopped parsley, pomegranate seeds and Marcona almonds and serve room temperature.
Notes
Enjoy with a crisp glass of French Cider such as Etienne Dupont Bouche Brut.
Recipe by Comte USA at https://www.comte-usa.com/roasted-fall-vegetables-with-comte/