Sheet-Pan Roasted Autumn Vegetables with Sheep's Milk Cheese | Flavorful Main Dish

When chopping the vegetables, keep in mind that beetroot softens slower than carrots, so it is worth cutting the beetroot into slightly smaller pieces for perfectly even cooking.

If you desire an even creamier dish, you can serve it with a spoonful of cold herb sour cream, which creates a wonderful harmony with the salty sheep's milk cheese and honey-roasted vegetables.