Elegant Holiday Vegetable Platter with Creamy Goat Cheese Rolls
Ingredients:
For the Zucchini Rolls:
3 large zucchini, sliced lengthwise into thin strips
8 oz goat cheese, softened
1/2 cup pistachios, finely chopped
2 tbsp fresh herbs (basil, thyme, parsley), chopped
2 tbsp olive oil
Salt and pepper
For the Roasted Vegetables:
2 cups butternut squash, cubed
1 large golden beet, cubed
1 large sweet potato, cubed
1 cup Brussels sprouts, halved
3 tbsp olive oil
Salt and pepper
For the Cranberry-Chili Honey Glaze:
1/4 cup honey
2 tbsp cranberry sauce
1 tsp chili flakes
1 tbsp apple cider vinegar
For the Platter:
1 cucumber, ribboned
1/2 cup pomegranate arils
1/3 cup candied pecans
1/4 cup roasted macadamias
2 tbsp toasted pumpkin seeds
Microgreens, thyme, parsley
1/4 cup whipped feta
2 tbsp crumbled goat cheese
Pepperberry dust (optional)
For Drizzles:
3 tbsp brown butter
2 tbsp balsamic reduction
2 tbsp pomegranate molasses
Directions:
Preheat oven to 425°F (220°C). Toss squash, golden beet, sweet potato, and Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheets and roast for 25–30 minutes until caramelized.
Brush zucchini strips with olive oil, season, and grill or roast for 3–4 minutes per side until tender.
Mix goat cheese, pistachios, herbs, salt, and pepper until creamy.
Spread mixture over each zucchini strip and roll tightly. Secure with toothpicks if needed.
Warm honey, cranberry sauce, chili flakes, and apple cider vinegar in a saucepan until smooth.
Lightly toss cucumber ribbons with a small amount of glaze.
Arrange zucchini rolls across a long platter. Nestle roasted vegetables around and between the rolls. Add cucumber ribbons.
Top with pomegranate arils, candied pecans, roasted macadamias, pumpkin seeds, microgreens, and small dollops of whipped feta and crumbled goat cheese. Sprinkle pepperberry dust if desired.
Finish with artistic drizzles of brown butter, balsamic reduction, and pomegranate molasses.
Garnish with fresh thyme and parsley. Serve warm or at room temperature.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal per serving | Servings: 8–10 servings