🥕 Roasted Beets, Carrots & Squash with Feta and Walnuts
A beautiful roasted vegetable side dish with sweet caramelized vegetables, creamy cheese, crunchy walnuts, and fresh herbs.
Ingredients
For the vegetables:
3 medium beets, peeled and sliced into ¼-inch rounds
3 large carrots, peeled and sliced diagonally
1 small butternut or delicata squash, seeded and sliced
2–3 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
For topping:
¾ cup crumbled feta or goat cheese
¾ cup walnuts, roughly chopped
2 tbsp fresh parsley, chopped
1–2 tbsp pumpkin seeds, optional
Optional honey-balsamic drizzle:
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 tbsp olive oil
Pinch of salt
Instructions
Preheat oven to 200°C (400°F). Lightly grease a large baking dish or line a baking sheet with parchment paper.
Prepare the vegetables. Peel and slice the beets and carrots. Cut the squash into thin, even slices so everything cooks evenly.
Season. Place the vegetables in a large bowl. Add olive oil, thyme, rosemary, garlic powder, salt, and pepper. Toss until thoroughly coated.
Arrange in the dish. Layer the beet, carrot, and squash slices slightly overlapping, alternating the vegetables for a colorful presentation.
Roast for 35–50 minutes, depending on the thickness of the slices. Turn the vegetables once halfway through. They’re ready when tender and lightly caramelized around the edges.
Add the cheese. Sprinkle the crumbled feta or goat cheese over the hot vegetables during the final 5 minutes of roasting so it softens slightly without completely melting.
Make the drizzle. Whisk together balsamic vinegar, honey, and olive oil. Drizzle lightly over the roasted vegetables.
Finish. Scatter the walnuts and fresh parsley over the top. Add pumpkin seeds if desired.
Serve warm as a side dish or over arugula or mixed greens for a hearty salad.
🌟 Tip
For extra-crispy walnuts, toast them separately in a dry skillet over medium heat for 3–5 minutes, stirring frequently, before sprinkling them over the vegetables.
