Roasted Root Vegetables with Feta and Thyme
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 3 medium parsnips, (peeled and cut into 2-3cm chunks)
- • 3 large carrots, (peeled and cut into 2-3cm chunks)
- • 1 medium swede, (peeled and cut into 2-3cm chunks)
- • 1 tsp garlic granules
- • 1 tbsp fresh thyme leaves, (stalks removed and roughly chopped)
- • 2 tbsp honey
- • 130 g reduced-fat feta cheese, ( crumbled)
- • salt and black pepper, (to taste)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 200°C. Place the vegetables in a large roasting tin or ovenproof dish and spray liberally with low-calorie cooking spray. Sprinkle over the garlic granules and thyme. Season well with salt and black pepper and toss to coat the vegetables evenly.
Place in the preheated oven and roast, uncovered, for 50 minutes to 1 hour, until the vegetables are tender. Spray again with low-calorie cooking spray halfway through and toss to coat.
Remove from the oven and drizzle over the honey. Toss the vegetables to coat with the honey, then scatter over the feta cheese.
Return to the oven for 10-15 minutes, until the feta cheese is turning golden around the edges. Serve at once with a main dish of your choice.