Roasted Root Vegetables with Yorkshire Wensleydale & Cranberries Cheese

Roasted Root Vegetables with Yorkshire Wensleydale & Cranberries Cheese
Serves 2 Prepare in 15 mins Cook in 45 mins

Ingredients

  • 180g Yorkshire Wensleydale & Cranberries
  • 1 large carrot
  • 1 large parsnip
  • 1 large sweet potato
  • ¼ celeriac
  • 2 beetroot
  • 2 teaspoons of ground cumin
  • 2 teaspoons of freshly chopped thyme
  • 2 tablespoons Yorkshire rapeseed oil
  • 1 large bunch of watercress
  • 1 large bunch of rocket
  • 2 tablespoons of runny honey
  • 2 tablespoons wholegrain mustard
  • Salt and black pepper

Method

  1. 1. Peel all the vegetables, cut into cubes and place onto a baking tray
  2. 2. In a separate bowl mix the Yorkshire rapeseed oil with the runny honey, wholegrain mustard, the ground cumin and chopped thyme
  3. 3. Pour the dressing over the vegetables and mix thoroughly
  4. 4. Bake at 180°C for 30-40mins or until all vegetables are soft and nicely roasted
  5. 5. Simply place the washed watercress and rocket into bowls and add the roasted vegetables on top
  6. 6. Finally, take your Yorkshire Wensleydale & Cranberries and generously crumble over the top

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

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