Polenta with Roasted Fall Vegetables

• 1/2 cup Yellow corn polenta
• 10 Rainbow baby carrots
• 6 Brussels sprouts
• 10 Asparagus spears
• 2 tbsp. Olive oil
• 2 oz. Goat cheese
• 1 tbsp. Italian Seasoning
• Salt and pepper to taste

1. Preheat the oven to 400° F.
2. Cut your brussel sprouts in half.
3. Trim the woodsy end off the asparagus and cut into half.
4. Cut your carrots or leave them whole as you like.
5. Combine vegetables with the olive oil, Italian seasoning, and salt/pepper in a large bowl and toss to coat everything well.
6. Spread on a large rimmed baking sheet.
7. Roast until beginning to soften and turn brown, about 20-25 minutes.
8. There are several forms polenta comes in, so follow the cooking directions on your package.
9. Spoon the warm polenta into bowls and put some of the roasted vegetables and the pan juice over each serving.
10. Sprinkle with feta cheese (or goat cheese), if you like.

Enjoy!

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