🥕 Roasted Root Veggies with Feta
Serves: 3–4
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: 45–55 minutes
🛒 Ingredients
2 cups baby potatoes, halved
2 carrots, cut into chunks
2 beets, peeled and cut into chunks
2–3 tbsp olive oil
1 tsp garlic powder, or 2 cloves fresh garlic, minced
1 tsp dried thyme or rosemary
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley or dill, chopped
¼ cup crumbled feta or goat cheese
👩🍳 Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
Prepare the vegetables. Cut the potatoes, carrots, and beets into similar-sized pieces so they cook evenly.
Season: Add the vegetables to a large bowl. Drizzle with olive oil and sprinkle with garlic, thyme or rosemary, salt, and black pepper. Toss well until everything is evenly coated.
Arrange: Spread the vegetables over the baking sheet in a single layer, leaving some space between the pieces. This helps them roast and caramelize instead of steaming.
Roast for 30–40 minutes, stirring or flipping the vegetables halfway through. They should be fork-tender with beautifully browned, caramelized edges.
Finish: Remove from the oven and immediately sprinkle with fresh parsley or dill and crumbled feta or goat cheese.
Serve warm as a colorful side dish with roasted chicken, steak, pork, or grilled fish.
