Creamy Rosemary Polenta + Maple Sea Salt Roasted Winter Vegetables

INGREDIENTS

2 1/4 cups

water

2 cups

milk

4 tbsp

Vermont Creamery Cultured Unsalted Butter, divided

1 tsp

salt

1/4 tsp

fresh ground black pepper

1 cup

polenta

1/3 cup

Parmigiano-Reggiano

1 tbsp

fresh, chopped rosemary

large red onion, cut into eighths

1 lb

brussels sprouts, halved

butternut squash, peeled and cut into 1-inch dice

small head cauliflower cut into 1-inch florets

bunch winter radishes, washed & cut in half

4 tbsp

Vermont Creamery Cultured Butter with Maple & Sea Salt

2 tbsp

pure maple syrup

salt and pepper