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Roasted Fall Vegetables

Roasted Fall Vegetables with Creamy Parmesan Grits and Herb Butter

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Recipe Details


Chef Shanna is sharing the love with creamy, cheesy grits—basically a warm hug in a bowl. The grits are a luxurious bed for perfectly roasted parsnips, carrots, mushrooms, and broccolini, all tossed in sage and thyme butter. Add toasted almonds for crunch and you've got a colorful, comforting bowl everyone will enjoy.


  • Vegetarian
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 960
  • Protein 24g
  • Total Carb 100g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    3 packets
    unsalted butter
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • broccolini
    8 ounces
  • carrots
    6 ounces
  • parsnips
    6 ounces
  • lemon
  • red onion
    red onion
  • slivered almonds
    1/4 cup
    slivered almonds
  • quick-cooking grits
    1 cup
    quick-cooking grits
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • mascarpone cheese
    4 ounces
    mascarpone cheese
  • thyme
    1/8 ounce
  • sage
    1/8 ounce
  • chives
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse remaining produce. Trim and discard woody bottoms of broccolini, then cut crosswise into 2-inch pieces. Halve carrots lengthwise. Quarter parsnips lengthwise. Halve lemon. Peel onion, quarter, and separate layers.

  2. Roast vegetables

    Roast vegetables

    Pick sage leaves, discarding stems. On a baking sheet, toss mushrooms, broccolini, carrots, parsnips, and onion with half of whole thyme sprigs, half of sage, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired (reserve remaining herbs for Step 4). Arrange in a single layer and roast, stirring halfway through, until tender and slightly charred, 20-22 minutes total.

  3. Toast almonds and cook grits

    Toast almonds and cook grits

    While vegetables roast, heat 1 teaspoon olive oil in a small pot over medium heat. When oil is shimmering, add almonds and toast until light golden, 3-4 minutes. Transfer to a plate. Wipe pot clean; add 4 cups water and bring to a boil over high heat. Whisk in grits and ½ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until thickened, 5-7 minutes (a friend can do this part).

  4. Make herb butter

    Make herb butter

    While grits cook, thinly slice chives. Finely chop remaining sage leaves. Strip and finely chop leaves from remaining thyme, discarding stems. To bowl with softened butter, add half of chives (reserve remainder for grits), chopped sage, and chopped thyme; using a fork, mash to combine—another great task for a friend.

  5. Finish vegetables and grits

    Finish vegetables and grits

    Once roasted, remove and discard whole thyme sprigs and sage leaves from vegetables. Add 1 squeeze lemon juice and herb butter to roasted vegetables on sheet and toss to coat (use remaining lemon to brighten a glass of water). Once grits are thickened, remove pot from heat and whisk in Parmesan, 3 tablespoons mascarpone, remaining chives, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired.

  6. Plate vegetables and grits

    Plate vegetables and grits

    Divide Parmesan grits between serving bowls, then top with roasted fall vegetables. Garnish with toasted almonds and dig in!

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