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Roasted Root Vegetables with Feta Crumble

A cozy and colorful side dish made with roasted root vegetables topped with creamy feta, perfect for weeknights or special occasions.
Prep Time20 minutes
Cook Time38 minutes
Total Time58 minutes
Course: Side Dish
Cuisine: American
Keyword: easy recipe, Feta Crumble, healthy side dish, Roasted Vegetables, Vegetarian
Servings: 4 servings
Calories: 220kcal

Ingredients

Root Vegetables

  • 2 cups sweet potatoes, chopped into 1 inch chunks Roast up creamy and slightly sweet.
  • 2 cups carrots, peeled and cut into similar size pieces Ensure even cooking.
  • 1 cup parsnips, cut into pieces A touch earthy and sweet.
  • 1 large red onion, cut into wedges Adds mellow sweetness.
  • 1 cup beets, optional, cut into pieces Wear gloves to avoid stains.

Flavorings

  • 3 tablespoons olive oil Key for crispy edges.
  • 3 cloves garlic, minced or thinly sliced Softens and perfumes the pan.
  • 1 teaspoon fresh thyme or rosemary Use thyme for subtlety, rosemary for bold flavor.
  • 1 teaspoon kosher salt Season generously.
  • 1 teaspoon black pepper Season generously.
  • 1 teaspoon lemon zest, optional Wakes everything up.
  • 1 cup feta, crumbled The salty, creamy topper.

Instructions

Preparation

  • Preheat your oven to 425°F. Set a large sheet pan inside while it warms up.
  • Chop sweet potatoes, carrots, parsnips, beets, and onion into 1 inch pieces, keeping sizes similar for even cooking.
  • In a bowl, combine the chopped vegetables with olive oil, garlic, thyme or rosemary, salt, and pepper, ensuring every piece is coated.

Cooking

  • Carefully pull the hot pan from the oven and spread the veggies in a single layer, avoiding overcrowding.
  • Roast for 20 minutes, then flip or stir. Return to the oven for another 12 to 18 minutes until edges are browned and centers are tender.
  • Zest a little lemon over the hot vegetables if desired. Crumble feta on top while the vegetables are still hot.

Serving

  • Transfer the vegetables to a platter, add extra herbs, and taste for salt before serving.

Notes

Cut your vegetables ahead and keep them in cold water if prepping early. Dry thoroughly before roasting. Store leftovers in an airtight container for 3 to 4 days. Reheat on a sheet pan at 400°F for 8 to 10 minutes.