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Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.

autumn-roasted-veggies-with-fetaNote: This post contains Amazon affiliate links.

I kept this very simple by using golden beets, Brussels sprouts and small golden potatoes for the veggies. You could really use any type of beet or potatoes. I just like the sweeter version of tartness that the golden beets seem to give off when roasted. As for the potatoes, whatever you have on hand is fine. Sometimes I’ll use the tri-colored small round potatoes or fingerling potatoes. Here, I had some small golden potatoes on hand.

autumn-roasted-veggies-with-feta

The process is simple: peel the beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; you can leave them whole if they’re small. Go ahead and throw the veggies on a large roasting pan, salt them with some sea salt and drizzle with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered. Feel free to line your pan with foil or parchment paper for easier cleanup. Lastly, season them with some herbs. Here, I had some dried oregano and rosemary on hand, so that’s what I used.

autumn-roasted-veggies-with-feta

Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness. Serve and enjoy!

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Autumn Roasted Vegetables With Feta
 
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Autumn Roasted Vegetables With Feta - an easy and healthy warm salad or side dish, naturally gluten-free.
Author:
Serves: 2-4 servings
Ingredients
  • 3-4 Golden beets, peeled and sliced
  • 2 large potatoes, peeled and sliced
  • 2 cups Brussels sprouts, stems cut and removed
  • ½ cup feta cheese, crumbled
  • ½ cup red grapes, cut in half
  • Extra virgin olive oil
  • Sea salt
  • Herbs, such as dried oregano and/or rosemary
Instructions
  1. Pre-heat oven to 375° F. Line large roasting pan with foil. Set aside.

  2. Peel beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; leave them whole if they're small.

  3. Put the vegetables on the prepared roasting pan; spread out evenly.

  4. Salt the veggies and drizzle them with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered with oil.

  5. Lastly, season them with some herbs, such as oregano and/or rosemary.

  6. Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference.

  7. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness.

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