Quick Info

⏱️ 75 min • 🍽️ 4 servings • ⭐ 90%

Nutrition

456 cal • 15g protein • 38g carbs • 28g fat

Tags

[Healthy] • [Vegetarian] • [Appetizers] • [Brunch] • [Desserts] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1 large leek, rinsed well, cut into ½-inch thick half-moons
• 1 large parsnip, peeled and chopped into ½-inch pieces
• 1 cup acorn squash, peeled and chopped into ½-inch pieces
• ½ cup small Brussels sprouts, quartered
• 1 large purple carrot, chopped into ½-inch pieces
• 4 tablespoons olive oil, divided
• 1 tablespoon chopped fresh thyme leaves
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¾ cup crumbled goat cheese, divided
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 1 14-ounce box of frozen pie dough (2 sheets), thawed
• 1 large egg
• 1 tablespoon water
• 2 sprigs of fresh rosemary

Instructions Preview

1. Preheat the oven to 425°F (220°C). Line a …
2. On the prepared baking sheet, toss the lee…
3. Roast the vegetables for 30 minutes, stirr…

…and 8 more steps

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Recipe by: Starbucks Frappuccino • From: Tasty