Root Roast & Feta

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Root Roast & Feta

Baked vegetables - sweet potato, carrots, bell pepper, garlic and red onions - flavoured with fresh rosemary and finished with crumbled feta.

Ingredients to serve 2

  • 2 x sweet potatoes
  • 4 x carrots
  • 1 x bell peppers
  • 2 cloves x garlic
  • 1 x red onions
  • 2 branches x rosemary
  • 100g x feta cheese
  • olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x sweet potatoes
  • 8 x carrots
  • 2 x bell peppers
  • 4 cloves x garlic
  • 2 x red onions
  • 4 branches x rosemary
  • 200g x feta cheese
  • olive oil, salt & pepper (from your pantry)


Step 1

Preheat oven to 220⁰C.

Step 2

Prepare the vegetables. Scrub or peel the sweet potatoes and carrots. Cut the sweet potatoes in half (across the shortest width) then cut each half into quarters (lengthways - on the long side). You want the sweet potato to be small enough to bake easily in the 25 minute timeframe. Cut the carrots in half lengthways. Quarter the bell peppers (also lengthways). Peel and quarter the onions. Crush the garlic but the leave the skins on.

Step 3

Place all the vegetables on a large baking tray (no overlapping). Drizzle with olive oil and sprinkle with generous amount of freshly ground salt and pepper. Top with whole branches of rosemary. Bake in the oven for 20 to 25 minutes - or until the sweet potato is done./p>

Step 4

To serve, divide the roasted vegetables between the plates and crumble feta cheese on top.