Grits And Roasted Vegetables With Hazelnut Butter Recipe

2 faves
More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
809
FAT
165%
CHOL
30%
SOD
55%

Comments

Add a comment

Ingredients for 4 servings

6 tablespoons extra-virgin olive oil

4 plum tomatoes, halved lengthwise

1 tablespoon light brown sugar

1/3 cup chopped hazelnuts

1 cup old-fashioned grits

1/2 medium butternut squash, peeled and cut into 1/2-inch pieces

1 1/2 cups milk

4 cloves garlic, smashed

1/2 cup crumbled blue cheese, such as gorgonzola

Pinch of cayenne pepper

1 1/2 pounds mixed mushrooms, halved

4 sprigs fresh thyme

2 cups vegetable broth

5 tablespoons unsalted butter

2 tablespoons cider vinegar

Kosher salt

You might also like

Cheesy Soft Polenta With Roasted Vegetables
Oxmoor House
Roasted Summer Vegetables
Bakers Royale
Roasted Fall Vegetables With Lentils
Whole Living
Farro With Roasted Vegetables And Roasted Tomat...
Pamela Salzman
Roasted Baby Root Vegetables
Sunday Suppers
Aromatic Roasted Root Vegetables
Spoon Fork Bacon
Cider Roasted Vegetables
Gluten Free Goddess
Roasted Vegetables
Sunset
Autumn Roasted Vegetable Salad
Bijouxs
Roasted Winter Vegetables With Cannellini Beans
Whole Living