Roasted Cauliflower and Potatoes with Feta

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Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

A great side for a grilled chicken breast or tempeh steak, these baked veggies with feta can also be a main dish, served over orzo pasta, brown rice or polenta.

Ingredients

1  
cauliflower
2  
potato, Yukon Gold (unpeeled)
1  
carrot
2 tablespoons
olive oil
1 teaspoon
paprika
1/2 teaspoon
salt
4 ounces
cheese, feta (crumbled)
1/2 cup
parsley, fresh (chopped)

Instructions

Heat the oven to 425 degrees F. Slice the cauliflower into large florets with a knife so that the flat side of the florets can make full contact with the pan and caramelize during baking. Dice the potatoes into ½-inch cubes and slice the carrots crosswise, about 1 ⁄3-inch thick. Place on a large rimmed baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Toss vegetables to coat and spread out on the pan. Bake for 30 minutes, shaking and turning the pan halfway through. When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.