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Mediterranean Roasted Vegetables with Feta

A vibrant medley of perfectly roasted vegetables, caramelized to golden-brown perfection, glistening with a tangy balsamic glaze, and crowned with salty crumbles of feta cheese. This recipe is a feast for the senses and a guaranteed crowd-pleaser.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 large red onion peeled and diced into large chunks
  • 3 carrots peeled and chopped
  • 12 brussels sprouts trimmed and halved
  • 1 large sweet potato peeled and chopped
  • 4 medium potatoes peeled and chopped
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar plus extra to serve
  • 2 tablespoons dark brown sugar
  • salt and pepper to taste
  • 1/4 cup feta cheese crumbled

Method
 

Get Prepped
  1. Preheat your oven to 400°F (200°C).
  2. Wash all vegetables thoroughly. Peel the red onion, carrots, sweet potato, and potatoes. Trim the ends off the Brussels sprouts and halve them. Chop the carrots, sweet potato, and potatoes into roughly 1-inch pieces. Dice the red onion into large chunks. Ensure all vegetables are cut into uniform sizes to promote even cooking.
  3. Pat all chopped vegetables thoroughly dry with paper towels. This is crucial for achieving crispy, caramelized edges rather than steamed vegetables.
  4. In a large bowl, combine the prepared red onion, carrots, Brussels sprouts, sweet potato, and potatoes. Drizzle with olive oil, ensuring all pieces are lightly coated.
Make the Dressing
  1. In a small bowl, whisk together the balsamic vinegar and dark brown sugar until the sugar is mostly dissolved. Season generously with salt and pepper.
  2. Pour the balsamic mixture over the oiled vegetables in the large bowl. Toss well to ensure every piece is evenly coated with the dressing.
Bake
  1. Spread the coated vegetables in a single layer on a large baking sheet. Do not overcrowd the pan. Use two sheets if necessary. Overcrowding will cause the vegetables to steam instead of roast, hindering caramelization.
  2. Place the baking sheet(s) in the preheated oven. Roast for 30-40 minutes, or until the vegetables are tender when pierced with a fork and have developed golden-brown, caramelized edges. You can stir them halfway through for more even browning.
  3. Once the vegetables are roasted to perfection, remove them from the oven. Sprinkle the crumbled feta cheese over the hot vegetables. The residual heat will slightly soften the cheese.
  4. Drizzle with a little extra balsamic vinegar if desired, and serve immediately.

Notes

Ingredient Notes & Substitutions
Vegetable Selection: While this recipe features a classic mix, feel free to add other Mediterranean vegetables like bell peppers, zucchini, eggplant, or cherry tomatoes. Ensure they are cut into similar sizes for even cooking.
Olive Oil: Use a good quality extra virgin olive oil for the best flavor. If you're mindful of fat content, you can slightly reduce the amount, but ensure vegetables are still well-coated for proper roasting.
Sweetener: Dark brown sugar adds a touch of caramelization. You can substitute with regular granulated sugar or maple syrup if needed.
Feta Cheese: The salty tang of feta is key, but goat cheese or even crumbled halloumi can be used as alternatives.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.