Medley of Oven Roasted Veggies With Lime Juice and Feta Cheese

"This recipe offers a sligthly modern (maybe even exotic) twist on your traditional oven-baked (root) veggies. Fresh lime juice paired with cinnamon sugar and feta cheese accentuate the veggie's deliciousness perfectly to make a very yummy dish! Feel free to use other vegetables if there are any you can't get or dislike."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Lori Mama photo by Lori Mama
Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Wash, clean and cut veggies into long finger-thin pieces (like french-fries). Make sure to separate kohlrabi and carrots from the other veggies as they need to bake longer.
  • Pre-heat the oven to 200°C/400°F.
  • Mix lime/lemon juice, oil, cinnamon,salt and sugar.
  • Spread carrots and kohlrabi pieces on a baking sheet. Pour some of the marinade on top and make sure to coat well. Bake for 5 minutes.
  • Add rest of the veggies and coat with remaining marinade.
  • Bake for 10 more minutes and then crumble the feta cheese over the veggies.
  • Return to the oven and bake for another 10 minutes.
  • Serve with crusty bread or enjoy as is. :).

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Reviews

  1. Oh yummmm! The cinnamon makes this side-dish dessert like - went great with chicken on the grill tonight. Instead of kohlrabi, I used a turnip like another reviewed suggested - which was my favorite. I nixed the feta as well. Like Andi, I put mine under the broiler to brown a bit - they weren't browning but were definitely done around 25-30 minutes. Looking forward to leftovers tomorrow!
     
  2. Perfect! Loved this using up root vegetables, potato, celery, carrot, butternut squash, zucchini, and mushrooms. I was running out of time today, so I mixed up the lime juice mixture, cut the veggies, and mixed it all together. I put it in the microwave for 5 minutes, stirred, and did 5 mins more. Stirred. For the rest of the time, I added the feta, and put in the oven 15 minutes (had potatoes) turning over veggies once. Perfect! I then browned under the broiler for 2 minutes, and everything was so tasty! We loved this! Made for *Everyday is a Holiday* April 2010
     
  3. My vegetables of choice were: carrots, zucchini, red/yellow/green peppers, turnip and some leftover butternut squash. We liked the hint of cinnamon on this dish. I felt it could have used a tad more salt and the baking time was a little longer then suggested. As i was dishing out the veg, I, in my horror to late realised I had forgotten to add the feta. I'm sure it would have added much more to the flavor of this dish. I certainly won't forget next time. Made for TYM tag. :)
     
  4. Fabulous roasted vegetable casserole! The combo of vegetables made for a lovely display of fall colors, but they were tasty as well. I think the lime juice and lightly melted crumbled feta cheese in the last 5 minutes of roasting is what made this vegetable dish stand out. I can't wait to try it with other fall vegetables that I will get at this fall's Farmer's Market. Thanks for posting this recipe, Lalaloula.
     
  5. Outstanding veggies, these, & so easy to prepare, too! The lemon, the feta, the cinnamon ~ All made for a wonderful flavor combo! I'll certainly be making these again! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]
     
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Tweaks

  1. Oh yummmm! The cinnamon makes this side-dish dessert like - went great with chicken on the grill tonight. Instead of kohlrabi, I used a turnip like another reviewed suggested - which was my favorite. I nixed the feta as well. Like Andi, I put mine under the broiler to brown a bit - they weren't browning but were definitely done around 25-30 minutes. Looking forward to leftovers tomorrow!
     

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