Ingredients

Vegetables

  • 2 medium potatoes
  • 1 large sweet potato
  • 2 medium zucchini
  • 2 medium beets
  • 2 carrots
  • 1 small red onion
  • 3 tbsp olive oil

Seasoning

  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp paprika
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp fresh parsley, chopped

Topping

  • ½ cup crumbled feta cheese
  • ¼ cup dried cranberries
  • 2–3 fresh rosemary sprigs
  • 1 tbsp chopped fresh parsley

Instructions

  1. Prepare the vegetables: Wash and peel the potatoes, sweet potato, beets, and carrots. Slice all vegetables into thin, even rounds, about ⅛–¼ inch thick.
  2. Make the herb oil: Mix olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper.
  3. Arrange: Grease a round or oval baking dish. Arrange the vegetable slices upright in overlapping rows, alternating the different vegetables to create a colorful pattern.
  4. Season: Brush or drizzle the herb oil generously over the vegetables, making sure it reaches between the slices.
  5. Bake: Cover loosely with foil and bake at 400°F (200°C) for 35 minutes.
  6. Brown: Remove the foil and continue baking for 25–35 minutes, until the vegetables are tender and the edges are golden and caramelized.
  7. Finish: Sprinkle with feta, dried cranberries, fresh parsley, and rosemary.
  8. Serve: Let rest for 5–10 minutes before serving. Serve warm as a side dish or vegetarian main course.

Prep: 25 min | Cook: 60–70 min | Serves: 6–8