Roasted Root Vegetables with Chèvre Medallions

Local, gluten-free guru Karen Robertson wrote one of my favorite gluten-free cookbooks. Cooking Gluten-Free was the first cookbook that I purchased at Whole Foods on that initial five-hour shopping excursion that began our gluten-free life. I was lucky that I picked a good cookbook, and I still return to it repeatedly.

To give you a sample of the recipes, Karen is sharing the recipe for Roasted Root Vegetables. This recipe would be a great side at any dinner party. The hazelnuts and dried cherries add subtle texture and flavor. Serve it with a bold Washington Chardonnay.

Roasted Root Vegetables with Chèvre Medallions

  • Difficulty: medium
  • Rating: ★★★★★
  • Print

by: Karen Robertson


  • 2 Dungeness or other sweet carrots, peeled
  • 2 parsnips or beets, peeled
  • 1 sweet onion, peeled
  • 4-5 Jerusalem artichokes, peeled
  • 4-5 small potatoes (baby reds, Yellow Finn, Yukon Gold), scrubbed
  • 1 red bell pepper, seeded and membranes removed
  • 1/2 cup (67g) hazelnuts, skins removed
  • 1/4 cup (47g) extra virgin olive oil, divided
  • Juice of 1/2 lime
  • Splash of Tabasco
  • 3 Tablespoons chopped fresh basil and Italian parsley
  • 1/4 cup (38g) dried sour cherries
  • 1 Tablespoon maple syrup
  • 2 Tablespoons sherry wine vinegar
  • Chèvre Medallions

  • 6 ounces (118g) creamy goat cheese
  • 4 ounces (120g) cream cheese, softened
  • 1/2 cup GF fine Italian bread crumbs (see recipe below)
  • Olive Oil


    Root Vegetables
  1. Preheat oven to 425°F. Coarsely chop all vegetables into 3/4-inch cubes. Toss vegetables and hazelnuts with 2 tablespoons of olive oil, lime juice, Tabasco, salt, and pepper.
  2. Spread the mixture in an even layer on two large baking sheets and roast for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges. (Rotate pans in the oven at 10 minutes)
  3. Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar, and remaining olive oil.Season to taste with salt and pepper. Keep in a warm oven while preparing the cheese medallions.
  4. Chèvre Medallions

  5. Mix goat cheese and cream cheese together. (Note: You may use only goat cheese if you wish.) Form the cheese into eight equal balls and then flatten until each is a 1/2-inch thick disk. Press firmly into the breadcrumbs on both sides. Let rest in the refrigerator until ready to cook.
  6. Heat a little olive oil in a heavy skillet over medium heat. Sear the cheese medallions quickly on each side until golden and hot.
  7. Place two medallions on each plate. Scatter the roasted vegetables over and around the medallions. Top with sprigs of fresh herbs or a garnish of thinly sliced red peppers.
  8. Wine Suggestion: a bold Washington Chardonnay

GF Italian Bread Crumbs

  • Difficulty: easy
  • Rating: ★★★★★
  • Print


    You may substitute dried herbs in this recipe. Remember that 1 Tablespoon of finely chopped fresh herbs equals 1 teaspoon of dried herbs.
  • 2 slices stale gluten-free bread
  • 3/4 Tablespoon finely chopped fresh rosemary
  • 1/2 Tablespoon finely chopped fresh oregano
  • 3/4 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh basil


Place bread in a small food processor and process into fine crumbs. Transfer crumbs to a bowl. Add herbs and toss until well combined.


Published by picketfenceartstudio

Artist/Photographer/Traveler/The Original GFMom

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: