🌿 Roasted Root Vegetable Bake with Feta & Walnuts
🧾 Ingredients
- 2 cups carrots, peeled & sliced
- 2 cups sweet potatoes, cubed
- 1 cup potatoes, cubed (or turnips/parsnips)
- 1 red onion, cut into wedges
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (or oregano)
- Salt & black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/3 cup walnuts, roughly chopped
- 1 tbsp honey (optional, for light sweetness)
- 1 tbsp balsamic vinegar or lemon juice
- Fresh parsley, for garnish
👩🍳 Instructions
- Preheat oven to 200°C (400°F) and line a large baking tray.
- In a big bowl, toss carrots, sweet potatoes, potatoes, and onion with olive oil, garlic, thyme, rosemary, salt, and pepper.
- Spread evenly on the tray (don’t overcrowd).
- Roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
- Remove from oven and sprinkle feta and walnuts over the hot vegetables.
- Drizzle with honey (if using) and balsamic vinegar or lemon juice.
- Return to oven for 5–7 minutes until feta softens slightly.
- Garnish with fresh parsley and serve warm.
🍽️ Description
This dish celebrates Mediterranean simplicity—roasted root vegetables bring natural sweetness and depth, while feta adds a salty tang and walnuts provide a satisfying crunch. Finished with a touch of acidity, it’s a perfectly balanced side or vegetarian main that feels both hearty and wholesome.
💡 Tips
- Cut vegetables evenly for consistent roasting
- Use parchment paper for easier cleanup
- Add beetroot for extra color and nutrients
- Toast walnuts separately for deeper flavor
❓ Q & A
Q: Can I make this vegan?
Yes—skip feta or use plant-based feta.
Q: Can I add protein?
Chickpeas or lentils make a great addition.
Q: What other veggies work well?
Parsnips, beetroot, pumpkin, or zucchini.
Q: How long does it last?
3–4 days in the fridge; reheat in oven for best texture.
Q: Is it good for meal prep?
Absolutely—flavors deepen over time and it reheats well.
