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5 from 1 vote
roasted vegetables recipe with
Roasted Vegetables with Basil and Feta
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
A simple fall recipe of roasted vegetables with feta and basil
Course: Dinner
Cuisine: American
Servings: 4
Calories: 226 kcal
Author: Vicky
Ingredients
  • 3-4 shallots peeled and quartered
  • 1/2-1 butternut squash peeled and chopped
  • 6 carrots peeled and chopped
  • 3 parsnips peeled and chopped
  • 8 cloves garlic minced
  • olive oil a few tablespoons
  • salt and pepper
  • rosemary fresh or dried
  • handful of basil slivered
  • 2-3 ounces feta chopped
Instructions
  1. Preheat oven to 400 degrees F. In a large bowl toss butternut squash, shallots, carrots and parsnips with the garlic, olive oil, salt, pepper and rosemary.
  2. Place vegetables on baking trays in single layer. Bake for 20 minutes, check, move vegetables around and bake for another 20 minutes or until vegetables are cooked through.
  3. Sprinkle fresh basil and feta on top.
Nutrition Facts
Roasted Vegetables with Basil and Feta
Amount Per Serving
Calories 226 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 12mg4%
Sodium 239mg10%
Potassium 1145mg33%
Carbohydrates 46g15%
Fiber 10g42%
Sugar 14g16%
Protein 6g12%
Vitamin A 25310IU506%
Vitamin C 48.2mg58%
Calcium 205mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.