Roasted Vegetables with Feta

Do you prefer sweet or savoury meals? But why not both, together! A couple weeks ago, I contributed these Roasted Vegetables with Feta to our Sunday family meal. They certainly were a huge hit! I was thrilled and, as a result, immediately shared the photo on my Instagram. The response there was also amazing. People loved the flavour combination and were requesting the recipe. Because you asked, I answered! Hope you enjoy this delicious recipe!

Read all about how to roast veggies to perfection.

I am obsessed with this meal because it’s a versatile recipe, using minimal ingredients, and the veggies can be cut in advance to have a quick meal assembly. The flavour combination is certainly a nice mix. Roasted vegetables with feta is the perfect way to bring out the sweetness of caramelization, contrasting it with a hit of savoury goodness from the feta cheese, which brings a beautiful balance of flavours. Sunflower seeds were a cool touch, adding extra crunch.

• Serves: 4-6
• Prep time: 15-20 minutes
• Cook time: 40-50 minutes

Ingredients:

• 3 large carrots, peeled and cut into coins
• 4 parsnips, peeled and cut into coins
• 5 beets, peeled and sliced into chunks
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 4 tsp balsamic vinegar
• 1 tsp thyme (dry)
• ¼cup feta cheese, crumbled
• 3 tbsp sunflower seeds, roasted and unsalted
• salt and pepper to taste

Roasted Vegetables with Feta Directions:

1. Firstly, preheat the oven to 400°F.
2. Secondly, cut and clean veggies and put into a large mixing bowl.
3. Coat veggies with olive oil; add fresh garlic, thyme, balsamic vinegar, salt and pepper.  Toss vegetables to coat with oil and spices.
4. Place veggies on a parchment-lined baking sheet. Spread evenly.
5. Roast your seasoned vegetables in the oven for 40-50 minutes, turning once halfway through cooking.
6. Finally, remove roasted veggies and place on a serving platter. Add crumbled feta cheese and a sprinkle of roasted sunflower seeds.

Optional Garnish: Drizzle with Balsamic glaze (thick balsamic vinegar) and garnish with fresh parsley.

Roasted Veggies with Balsamic & Feta

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

I contributed these Roasted Veggies with Balsamic & Feta to our Sunday family meal and they were a huge hit!

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Ingredients

• 3 large carrots, peeled and cut into coins
• 4 parsnips, peeled and cut into coins
• 5 beets, peeled and sliced into chunks
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 4 tsp balsamic vinegar
• 1 tsp thyme (dry)
• ¼ cup feta cheese, crumbled
• 3 tbsp sunflower seeds, roasted and unsalted
• salt and pepper to taste

Instructions

1. Pre-heat oven to 400 F.
2. Cut and clean veggies and put into a large mixing bowl.
3. Coat veggies with olive oil; add fresh garlic, thyme, balsamic vinegar, salt and pepper.  Toss vegetables to coat with oil and spices.
4. Place veggies on a parchment lined baking sheet. Spread evenly.
5. Roast your seasoned vegetables in the oven for 40-50 minutes; turning once halfway through cooking.
6. Remove roasted veggies and place on a serving platter. Add crumbled feta cheese and sprinkle of roasted sunflower seeds.