Roasted Root Vegetable Bake with Feta & Walnuts

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🥕 Roasted Root Vegetable Bake with Feta & Walnuts

A cozy, colorful oven-baked dish layered with naturally sweet root vegetables, creamy salty feta, and crunchy toasted walnuts—perfect as a hearty side or a light vegetarian main.

🧾 Ingredients (Serves 4–6)

  • 2 sweet potatoes (thinly sliced)
  • 2 beets (thinly sliced)
  • 2 potatoes or parsnips (thinly sliced)
  • 3 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 tsp dried thyme (or rosemary)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup feta cheese (crumbled)
  • ⅓ cup walnuts (roughly chopped)
  • 1 tbsp honey (optional, for light sweetness)
  • Fresh parsley or dill (for garnish)

🔪 Instructions

  1. Preheat oven to 190°C (375°F). Lightly grease a baking dish.
  2. Prep veggies: Thinly slice all vegetables evenly (use a mandoline if possible for uniform cooking).
  3. Season: In a large bowl, toss the sliced veggies with olive oil, garlic, thyme, salt, and pepper.
  4. Layer: Arrange the vegetables in the baking dish, alternating colors for a beautiful layered effect.
  5. Bake covered with foil for 35–40 minutes until vegetables begin to soften.
  6. Add toppings: Remove foil, sprinkle feta and walnuts evenly over the top.
  7. Finish baking uncovered for another 15–20 minutes until edges are golden and slightly crisp.
  8. Optional drizzle: Add a light drizzle of honey for a sweet-savory balance.
  9. Garnish & serve with fresh herbs.

💡 Tips for Best Results

  • Slice vegetables thin (about 2–3 mm) so they cook evenly.
  • If using beets, layer them separately or pat dry to avoid bleeding color too much.
  • Toast walnuts beforehand for extra flavor.
  • Add a splash of cream for a richer, gratin-style version.

🍽️ Serving Ideas

  • Serve alongside roasted chicken or grilled fish
  • Pair with a fresh green salad for a complete vegetarian meal
  • Great for holiday dinners or meal prep

🥗 Nutrition (Approx per serving)

  • Calories: ~240
  • Protein: 6g
  • Carbs: 28g
  • Fat: 12g
  • Fiber: 5g

❓ Q&A

Q: Can I make this ahead of time?
Yes! Assemble and refrigerate, then bake fresh when ready.

Q: What can I use instead of feta?
Goat cheese or ricotta works beautifully.

Q: Can I make it vegan?
Skip feta or use plant-based cheese, and replace honey with maple syrup.

Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in oven for best texture.

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