Roasted Root Vegetables with Goat Cheese

I am feeling healthier, after some rest and a lot of top ramen. :)
We spent the weekend at Oregon's newest State Park, Stubb Stewart Park, celebrating my dear friend's birthday. The weekend was full of hiking, biking, random contests, tequila, and a Saturday night tin foil packet cooking contest.

The feast started with grilled bread, roasted garlic, and grilled onions. Then we moved onto sweet potatoes with maple syrup and butter, salmon in terriyaki, tuna steamed in sake, smokey kale with fennel, veggies with olive oil and herbs, kilbasa and kraut, and the great hot dogs with chili and fake cheese. (Fake cheese is also known as Velveeta- a pleasure best partaken upon in the woods.)

Kristin with her yummy salmon

Mitch digging into the first round

It was amazing what came out of tin foil packets and some charcoal! One of my favorites was roasted veggies. They took on the smokey flavor from the grill while being cooked in olive oil and herbs.

It is only Wednesday and I am already missing the fabulous weekend. Tonight I tried to replicate the veggies in the tin packet, but with the oven and a baking pan, and the addition of a little goat cheese. It seems like a lot of prep for a weeknight meal, but I had it all ready by the time the oven had preheated.

Roasted Root Veggies with Goat Cheese
2 russet potatoes
1 sweet potato
1 large onion
2 carrots
3-4 small turnips
4-5 garlic cloves (leave them whole)
plus or minus any other root veggies you have around the house
2-3 tablespoons olive oil
2 tablespoons Italian seasonings or any herb mix you like
1 tablespoon kosher salt
3-4 tablespoons goat cheese

1. Preheat oven to 400 degrees.
2. Peel and chop all the vegetables into small (about 1/2 inch by 1/2 inch) pieces.
3. Drizzle half the oil onto a large, lipped baking pan. Sprinke half the herbs and salt. Lay the veggies flat.
4. Roast about 30 minutes, tossing every 10 minutes so that all the sides get crunchy.
5. Serve hot with some goat cheese crumbled over the top.