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IGA Honey Roasted Root Vegetables with Feta
Ingredients
Utensils
2 baking sheets, parchment paper, bowl, whisk, knife, peeler
Step 1/4
- 2 baking sheets
- parchment paper
Preheat oven to 425 F or 220 C and line baking sheets with parchment paper.
Step 2/4
- ⅛ cup olive oil
- ⅓ tbsp thyme
- ⅛ tbsp honey
- ⅛ tbsp apple cider vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
- bowl
- whisk
Whisk together olive oil, thyme, apple cider vinegar, honey, salt, & pepper in large bowl.
Step 3/4
- ½ carrots
- ½ sweet potatoes
- ⅛ acorn squash
- 1 cloves garlic
- ½ red beet (whatever beet, it’ll be good)
- knife
- peeler
Peel and cut root vegetables into 1 inch cubes or desired sizes, add in peeled garlic cloves, and add to bowl with dressing. Mix well with hands until all vegetables are coated.
Step 4/4
- 1 oz feta cheese (optional)
Spread vegetables across baking sheets and cook in oven for 45-50 minutes or until vegetables are lightly caramelized. Sprinkle on crumbled feta for an extra savory kick and serve warm.
Enjoy your meal!