For the Creamy Base
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1 cup (240 ml) heavy cream or whole milk: For that essential silkiness.
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2 cloves garlic: Freshly minced to infuse the cream.
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½ tsp sea salt & ¼ tsp cracked black pepper: To balance the natural sugars.
The "Grown-Up" Toppings
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½ cup (75 g) soft goat cheese: For a tangy, creamy contrast.
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¼ cup (30 g) walnuts: Roughly chopped for crunch.
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1 tbsp maple syrup: To highlight the roasted sweetness.
How to Bring It Together
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Prep the Infusion: In a small bowl, whisk together your cream, minced garlic, salt, and pepper. Let this sit for a few minutes while you prep the veggies; it allows the garlic to really permeate the liquid.
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The Art of the Layer: Lightly grease a baking dish. Begin layering your sweet potato, pumpkin, and carrots. I like to alternate them like shingles to ensure every bite has a bit of everything. Every few layers, tuck in a handful of fresh spinach—it will wilt down beautifully into the crevices.
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The Soak: Pour your garlic-infused cream evenly over the vegetables. Gently press down on the layers to make sure the liquid makes its way to the bottom.
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The Roast: Cover with foil and bake at 200°C (400°F) for about 30 minutes. Remove the foil and bake for another 15 minutes until the vegetables are tender and the edges start to turn golden brown.
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The Grand Finale: Remove from the oven and crumble the goat cheese over the top. Sprinkle the walnuts and return to the oven for 5 more minutes until the cheese is soft and the nuts are fragrant.
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The Drizzle: Just before serving, finish with a light drizzle of maple syrup.