Roasted Root Vegetables with Basil, Goat Cheese, and Nuts

5 small turnips, peeled and cubed (1/2 inch pieces)

3 sweet potatoes, cubed (1/2 inch pieces)

1 butternut squash, peeled and cubed (1/2 inch pieces)

1 yellow onion, roughly chopped

bunch of basil, roughly chopped

salt & pepper

half a pound of whole walnuts

4 oz herbed goat cheese

 

Toss vegetables with olive oil, salt and pepper, and roast in a 425 degree oven (on 2 cookie sheets). Add in walnuts during last 5-10 minutes of roasting. Let cool slightly, then add basil and goat cheese. Serve warm or room temperature.

 

Yield: 10 servings

 

Note: Best eaten the day of, rather than as leftovers.