Roasted Vegetable-Goat Cheese Tarts

• 1 medium beet, peeled, halved crosswise, cut into 1/4-inch wedges
• 1 parsnip, peeled, cut into 1/2-inch half moons
• 1 medium carrot, cut into 1/2-inch half moons
• 1 1/2 teaspoons olive oil
• Salt and pepper
• 30 frozen baked mini phyllo shells, thawed
• 1/2 cup crumbled soft goat cheese, at room temperature
• 1/2 cup ricotta, at room temperature
• 1/4 cup grated Parmesan
• 2 teaspoons grated lemon zest
• 1 teaspoon fresh thyme leaves, plus more for garnish

1. Preheat oven to 400u0b0F. Spread vegetables in a single layer on a parchment-lined baking sheet. (Spread beet on a separate lined sheet so it doesn't stain the other vegetables.) Toss with oil; season with salt and pepper. Roast vegetables, stirring halfway through, until tender and evenly browned, about 30 minutes.
2. Arrange phyllo shells in a single layer on a baking sheet. Bake for 2 to 3 minutes to crisp. Set aside to cool.
3. Blend cheeses, zest, thyme and 1/4 tsp. each salt and pepper in a food processor until smooth. Transfer mixture to a ziplock bag. Snip a small hole in one corner; pipe into each shell. Place roasted vegetables on top. Garnish with fresh thyme. Serve warm or at room temperature.

beet, parsnip, carrot, olive oil, salt, phyllo shells, goat cheese, ricotta, parmesan, lemon zest, thyme

Taken from www.myrecipes.com/recipe/vegetable-goat-cheese-tarts (may not work)