Roasted Cauliflower and Potatoes with Feta
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Ingredients
- 1 small cauliflower small
- 2 medium Yukon Gold Potatoes unpeeled
- 1 large carrot
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 4 ounces feta cheese crumbled
- 1/2 cup Parsley chopped
Servings: servings
Instructions
- Heat the oven to 425°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 1/2-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.
Recipe Notes
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.
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