Roasted Root Vegetables with Goat Cheese Medallions

I received a call last week claiming that our oven is actually on island!  It will be a miracle if they actually get it installed before Thanksgiving so I can bake my annual favorite vegetable dish!  But I don't have my hopes up.  Island Time takes on a new meaning in St Thomas! From my first Gluten Free Cookbook that my mother-in-law gave me back in 2003, Cooking Gluten Free by Karen Roberston, came this keeper!  I have been making it every year since and all who partake LOVE it!  

Ingredients:

• 2 carrots, peeled
• 2 parsnips or beets, peeled
• 1 sweet onion peeled
• 4-5 small potatoes (baby reds), scrubbed
• 1/2 cup hazelnuts, with skin on
• 1/4 cup olive oil, divided (or use coconut oil)
• Juice of 1/2 lime
• Splash of Tabasco
• 3 tablespoons chopped fresh basil and Italian parsley
• 1/4 cup dried sour cherries
• 1 tablespoon maple syrup (or coconut nectar)
• 2 tablespoons sherry wine vinegar

Cheese Medallions:

• 6 oz creamy goat cheese
• 4 oz cream cheese, softned
• 1/2 cup fine gluten free Italian Bread Crumbs
• Olive oil

Instructions:

1. Preheat oven to 425
2. Coarsely chop all vegetables into 3/4 in cubes
3. Toss vegetables in hazelnuts with 2 tablespoons olive oil, lime juice, Tabasco, salt and pepper
4. Spread mixture in an even layer on two large baking sheets and roasat for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges.
5. Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar and remaining olive oil.
6. Season to taste with salt and pepper.
7. Keep in a warm oven while preparing the cheese medallions
8. Mix goat cheese and cream cheese together (you may use all goat cheese if you wish)
9. Form cheese into 8 equal balls, then flatten until each is 1/2 inch thick disk
10. Press firmly into the breadcrumbs on both sides
11. Let rest in refrigerator until ready to cook
12. Heat a little olive oil in heavy skillet over medium heat
13. Sear the cheese medallions quickly on each side until golden and hot
14. Place 2 medallions on each plate
15. Scatter the roasted vegetables over and around the medallions
16. Top with sprigs of fresh herbs

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