Irresistible Roasted Vegetables with Feta Recipe
This Recipe Title: Tasty Roasted Vegetables With Feta transforms humble roots and sprouts into a stunning, caramelized side dish. The magic happens when high-heat roasting coaxes out natural sugars, creating crispy edges and tender interiors that pair perfectly with salty, crumbled feta. After testing numerous oven temperatures, I’ve found this method delivers perfectly cooked vegetables every time, making it a reliable favorite for both weeknights and entertaining.
PrintIrresistible Roasted Vegetables with Feta
Ingredients
Scale
- 3 carrots (cut into 2-inch pieces)
- 4 medium potatoes (cut into 1-inch cubes)
- 1 large sweet potato (cut into 1-inch cubes)
- 12 brussels sprouts (halved)
- 1 large red onion (cut into 1-inch wedges)
- 1/4 cup olive oil (I use extra virgin for better flavor)
- black pepper to taste (freshly ground preferred)
- 2 tbsp dark brown sugar
- 2 tbsp balsamic vinegar
- salt to taste
- balsamic vinegar for drizzling
- 1/4 cup feta cheese (crumbled)
Instructions
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