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.

Note: 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.

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.

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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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Autumn Roasted Vegetables With Feta - an easy and healthy warm salad or side dish, naturally gluten-free.

Author: Zesty Olive

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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These Bourbon Pecan Mashed Sweet Potatoes are sure to be a favorite for your fall holidays and beyond.

Note: This post contains Amazon affiliate links.

Here’s a healthier version of the classic sweet potato casserole of yesteryear. Remember the gooey marshmallows on top and the overly sugary taste? I could never figure out why it was on the table as a side item at Thanksgiving when it clearly belonged on the dessert table! As a kid, I loved that casserole.

But now? No way! So unhealthy and full of sugar. But I still love sweet potatoes, so here’s a healthy alternative to last century’s sugary potato casserole offering.

Bonus: this recipe can and should be customized to your tastes. I seriously considered writing the recipe as “a pinch of this, a dash of that…” since it really does need to be created according to your tastes. I made the effort and actually wrote down particular portions and amounts, but please note these are guidelines.

So here’s how you put it together; it’s so simple. Peel, chop, and boil the sweet potatoes until just tender. Do not overcook; otherwise, the whole thing will be just too watery and won’t hold together well. Drain the potatoes, return to the pot and start adding the ingredients as you mash. I just use a regular hand-held potato masher. (Full instructions included in the recipe details down below.)

And here’s the crucial part – you must taste as you go. For example, you might like a more pronounced bourbon flavor; just add a little more. You might think it doesn’t need the addition of maple syrup; so don’t add it. You might want a little more cinnamon to shine through; add a dash more…you get the idea. I like to add a dash of the trifecta of holiday spices: cinnamon, ground ginger and ground cloves – all to taste. Start with a little of each, then, taste, and go from there.

A word on the pecans; I like a smattering of pecans in my sweet potatoes, but someone else in the house wants a smattering of sweet potatoes with his pecans. ::ahem:: So my answer is to garnish heavily on top with the nuts, and he can dig in from there, while I go for the ‘taters underneath.

And of course, you can always leave them out altogether. Your choice, your ‘taters. Enjoy!

You may also enjoy this Pumpkin Digital Recipe Card Bundle. Beautiful and colorful pumpkin recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

You may also like:
Roasted Sweet Potato Wedges with Maple and Cinnamon
Baked Scalloped Potatoes with Cheese
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad

Bourbon Pecan Mashed Sweet Potatoes

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Bourbon Pecan Mashed Sweet Potatoes

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

• 3 medium organic sweet potatoes, peeled and cut into chunks
• 2-3 Tablespoons butter, more or less to taste
• 2 Tablespoons organic maple syrup, more or less to taste
• 2 -3 Tablespoons of bourbon whisky, more or less to taste
• 1 teaspoons vanilla extract
• ¼ tsp ground cinnamon
• ⅛ tsp ground ginger
• ⅛ tsp ground cloves
• Pinch of salt
• ½ cup chopped pecans

Instructions

1. Place the sweet potato chunks in a large pot, cover with water and bring to a boil.
   
   
2. Cook until tender, about 15 minutes. Do not over cook.
   
   
3. Drain the cooked sweet potatoes and return them to the pot on the stove.
   
   
4. Turn off the burner heat.
   
   
5. Add the butter to the pot and let it melt just a bit before beginning to mash with a potato masher.
   
   
6. Add salt, vanilla and bourbon and continue mashing, tasting as you go.
   
   
7. Add maple syrup, cinnamon, ginger and clover and mix.
   
   
8. Pecans: either add into the potatoes, reserving a little for garnish, or just add the entire chopped pecans as a topping/garnish.
   
   
9. Serve immediately while hot.

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