IGA Honey Roasted Root Vegetables with Feta

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!