Cauliflower, potatoes and carrots are baked to perfection. A sprinkle of fresh parsley and feta provides the final flavor flourish.
1 small cauliflower
2 medium Yukon Gold potatoes, unpeeled
1 large carrot
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
4 ounces feta cheese, crumbled
1/2 cup chopped parsley
- Heat the oven to 425°F. Slice the cauliflower into large florets with a knife so that the flat side of the florets can make full contact with the pan and caramelize during baking.
- Dice the potatoes into 1/2-inch cubes and slice the carrots crosswise, about 1/3-inch thick. Place vegetables on a large rimmed baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Toss vegetables to coat and spread out on the pan.
- Bake for 30 minutes, shaking and turning the pan halfway through. When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.
A great side for a grilled chicken breast or tempeh steak, these baked veggies with feta can also be a main dish, served over orzo pasta, brown rice or polenta.
360 calories, 14 g. fat, 25 mg. cholesterol, 680 mg. sodium, 49 g. carbohydrate, 12 g. fiber, 15 g. protein