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Honey Roast Vegetables on Pepper Polenta With Creamy Blue Cheese

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“Tasty dish to be had on its own or a smaller serve as a side with a grill. This recipe can be halved quite successfully and I have made it with creamy blue Camembert. If the fennel is not baby would suggest blanching it for a while first.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200d C (390F). Place fennel, carrots, onions and sweet potato in a baking dish lined with baking paper. Combine the honey, lemon juice and oil and pour over the vegetables. (I find it easier to put these in a cup and zap slightly in the microwave for 30 seconds or so to make the pouring easier).
  2. Bake for approx 40 mins - 60 mins, depending on your oven and they are tender and golden.
  3. To cook the polenta, have the stock simmering over med-high heat. Add the polenta in a thin stream and stir for 5 mins or until it comes away from the side of the pan.
  4. Add the butter salt and a generous amount of pepper and place on plates. Top with the cheese and vegetables and serve.

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