(I just realized I typed 450°F on the recipe card, but the original recipe is actually 475°F so oops!)
TIP #1: I LOVE this recipe, I've been making it for Thanksgiving for the past several years (personal story under the cut). I don't toast the walnuts anymore because toasting nuts is not my specialty (& I omit the goat cheese only at Thanksgiving because my sister is vegan), so don't worry if you decide to skip those ingredients, it will still turn out delicious!
PERSONAL NOTE: So as I mentioned, I've been making this to bring to Thanksgiving dinner for years. Last year (2025) was no different. However, it was a disaster! The vegetables were simply NOT getting cooked and I couldn't understand and I kept adding more time and checking them (and I was getting stressed and ending up being late to my parent's house). I brought the vegetables, but they were so undercooked that we really didn't eat much of them.
Afterwards, I kept having issues when I was baking, etc & I was convinced I was just really terrible at everything and I was almost ready to scrap this whole January recipe project UNTIL I was roasting some cherry tomatoes for a possible recipe for Rex (that I've made before, which you won't see because I changed his recipe like 4 times since then) and the tomatoes were NOT cooking. At all. Kept adding time. They were just a little warm and that's about it. At that point, I realized it couldn't possibly be me, I'm not completely incompetent in the kitchen. I've been cooking for years without issue.
It ended up that the heating element in my oven went bad.
So anyway, just had to rant. This recipe makes me think of all that now.
Disclaimer: I am NOT a cook or a chef or anything of the sort. I have tested out these recipes in the last couple months (to varying degrees of success) and I have a few tips for most.
