Honey Roast Vegetables on Pepper Polenta With Cream

Name: Honey Roast Vegetables on Pepper Polenta With Creamy Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baby fennel, halved; 2 carrots, peeled and halved (preferable young ones); 2 red onions, peeled and halved; 1 large sweet potato, orange colour peeled and quartered (kumara); ¼ cup honey (2 fl ozs); 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 cup instant polenta; 4 ½ cups boiling chicken stock or 4 ½ cups vegetable stock; 60 g butter; sea salt; cracked pepper; 4 slices creamy blue cheese (thick slices)

Servings: persons

4 baby fennel, halved
2 carrots, peeled and halved (preferable young ones)
2 red onions, peeled and halved
1 large sweet potato, orange colour peeled and quartered (kumara)
¼ cup honey (2 fl ozs)
1 tablespoon lemon juice
1 tablespoon olive oil
1 cup instant polenta
4 ½ cups boiling chicken stock or 4 ½ cups vegetable stock
60 g butter
sea salt
cracked pepper
4 slices creamy blue cheese (thick slices)

1
Preheat oven to 200d C (390F).
2
Place fennel, carrots, onions and sweet potato in a baking dish lined with baking paper.
3
Combine the honey, lemon juice and oil and pour over the vegetables.
4
(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).
5
Bake for approx 40 mins - 60 mins, depending on your oven and they are tender and golden.
6
To cook the polenta, have the stock simmering over med-high heat.
7
Add the polenta in a thin stream and stir for 5 mins or until it comes away from the side of the pan.
8
Add the butter salt and a generous amount of pepper and place on plates.
9
Top with the cheese and vegetables and serve.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 baby fennel, halved, 2 carrots, peeled and halved (preferable young ones), 2 red onions, peeled and halved, 1 large sweet potato, orange colour peeled and quartered (kumara), and more.

Yes, Honey Roast Vegetables on Pepper Polenta With Creamy Blue Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Roast Vegetables on Pepper Polenta With Creamy Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions