Ingredientes para Winter Veggies Under A Fluffy Cheddar Blanket
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Cómo preparar Winter Veggies Under A Fluffy Cheddar Blanket
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss together 1 lb butternut squash (cubed), 1 lb Brussels sprouts (halved), 1 lb carrots (chopped), 1 medium onion (chopped), 2 tbsp olive oil, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Divide the vegetables evenly between two rimmed baking sheets.
- Roast for 25 minutes, then check for sticking. If vegetables are sticking, sprinkle with 1-2 tbsp water.
- Roast for another 20 minutes, or until vegetables are tender and browned.
- While vegetables roast, prepare the cheddar biscuits (see separate recipe). Do not cut or bake the biscuits at this stage. Set aside.
- Once vegetables are roasted, transfer them to a 3-quart baking dish. Increase oven temperature to 450°F (230°C).
- In a small bowl, whisk together 2 tbsp cornstarch and 1/4 cup cold water until smooth.
- In a saucepan, bring 1 cup vegetable broth and 1/2 cup dry white wine to a boil. Whisk in the cornstarch mixture.
- Boil for 1 minute, whisking constantly, until thickened.
- Pour the broth mixture over the roasted vegetables, stirring gently to coat.
- Top with spoonfuls of the unbaked cheddar biscuit dough, distributing evenly.
- Bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
6g
Carbs
19g
