Roasted Root Vegetables with Feta and Thyme
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Prep Time
10 MINS
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Cook Time
1 HR 15 MINS
- KCals 241
- Carbs 33G
4 Servings
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
Instructions
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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.
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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.
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Remove from the oven and drizzle over the honey. Toss the vegetables to coat with the honey, then scatter over the feta cheese.
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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.