Prep Time: 15 minutes
Cook Time: 35–50 minutes
Total Time: 50–65 minutes
Servings: 4
Oven: 400°F (200°C)

Ingredients

  • 2–3 cups sliced root vegetables
    (beets, sweet potatoes, carrots, and parsnips)
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp dried thyme or rosemary
  • ½ cup crumbled feta cheese
  • ¼ cup walnuts, roughly chopped
  • Optional: honey or balsamic glaze, for drizzling

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish if desired.
  2. Season the vegetables. Add the sliced root vegetables to a bowl. Toss with olive oil, salt, pepper, and thyme or rosemary until evenly coated.
  3. Arrange in the dish. Spread the vegetables in a baking dish, arranging them in a slightly overlapping layer.
  4. Roast. Bake for 30–40 minutes, or until the vegetables are tender and lightly caramelized around the edges.
  5. Add feta & walnuts. Sprinkle the crumbled feta and chopped walnuts evenly over the vegetables. Return to the oven for another 5–10 minutes, until the feta is warmed and the walnuts are lightly toasted.
  6. Finish & serve. Drizzle with a little honey or balsamic glaze, if desired. Serve warm.

✨ Recipe Notes

  • Cut the vegetables into similarly sized pieces for even roasting.
  • For extra caramelization, avoid overcrowding the baking dish.
  • Honey adds a lovely sweetness that complements the earthy vegetables and salty feta.
  • For a more savory finish, use balsamic glaze and fresh herbs.