Serves: 6
Prep time: 25–30 minutes
Roasting time: 50–65 minutes
Difficulty: Moderate
Ingredients
Vegetables
2 medium sweet potatoes
1 medium butternut squash
2 medium zucchini
3 medium beetroot
1 large yellow onion, optional
3 tbsp extra-virgin olive oil
Garlic-herb seasoning
4 cloves garlic, finely minced
1½ tsp dried thyme
1 tsp dried oregano
1 tsp paprika
½ tsp freshly ground black pepper
1 tsp sea salt
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp lemon zest
Finishing
100–125 g (3½–4½ oz) feta cheese, crumbled
â…“ cup dried cranberries
2–3 fresh rosemary sprigs
2 tbsp chopped fresh parsley
1–2 tbsp pumpkin seeds, optional
1 tbsp honey or maple syrup, optional
1 tbsp balsamic glaze, optional
1. Prepare the vegetables
Heat the oven to 200°C / 400°F.
Wash and scrub all vegetables thoroughly.
Peel the beetroot and butternut squash. Sweet potatoes can either be peeled or left with the skin on.
Cut the vegetables into pieces approximately 5–7 cm / 2–3 inches long.
For the zucchini, use thick sections so they don’t become mushy.
Hasselback technique
Place each vegetable piece between two chopsticks or the handles of two wooden spoons.
Make thin cuts approximately 3–4 mm apart, cutting down toward—but not completely through—the bottom.
The chopsticks prevent your knife from cutting all the way through.
This creates the characteristic fan-like appearance in the photograph.
Tip: Sweet potato and squash are firm, so use a sharp chef’s knife and take your time.
2. Make the herb oil
Combine:
3 tbsp olive oil
minced garlic
thyme
oregano
paprika
black pepper
salt
chopped rosemary
lemon zest
lemon juice
Mix thoroughly.
For a slightly sweeter, caramelized version, add 1 tsp honey or maple syrup.
3. Prepare the beetroot separately
Beetroot releases a lot of purple-red pigment.
If you want the beautiful alternating colors shown in the photograph, keep the beetroot pieces separate from the other vegetables until they’re ready to roast.
Toss them with approximately 1 tsp olive oil and a pinch of salt.
4. First roasting
Place the sweet potato and butternut squash in a large roasting dish.
Brush generously with the garlic-herb oil, getting some of it into the cuts.
Roast for approximately 20 minutes.
Remove the dish.
Add the zucchini and beetroot.
Brush everything again with the remaining herb oil.
5. Continue roasting
Return to the oven for another 25–35 minutes.
The vegetables should be:
tender in the center
caramelized around the edges
slightly crisp on the exposed surfaces
deeply roasted rather than steamed
If the vegetables aren’t sufficiently browned, increase the oven to 220°C / 425°F for the final 5–10 minutes.
6. Add the toppings
Remove the vegetables from the oven.
Scatter over:
crumbled feta
dried cranberries
fresh parsley
fresh rosemary
For the appearance in your photograph, arrange the vegetables in an overlapping circular pattern before adding the toppings.
Finish with a little olive oil.
Optional finishing drizzle
Mix:
1 tbsp balsamic glaze
1 tsp honey or maple syrup
1 tsp olive oil
Drizzle lightly over the finished vegetables.
This gives you the sweet-tangy glossy finish visible on the roasted vegetables.
Nut & Allergen Information
Naturally nut-free
The basic recipe contains:
No peanuts and no tree nuts.
However, if you’re cooking for someone with a serious nut allergy, check the labels of packaged ingredients for “may contain” or cross-contact warnings.
Potential allergens
Ingredient Allergen concern
Feta Milk/dairy
Dried cranberries Usually none, but check cross-contact
Pumpkin seeds Seeds, not a tree nut
Olive oil No major allergen
Vegetables No major allergens
Garlic/herbs No major allergens
Honey Not a major allergen, but avoid for children under 1 year
Balsamic glaze Check label for sulfites/additives
Dairy-free version
Simply replace the feta with:
dairy-free feta, or
toasted pumpkin seeds, or
toasted sunflower seeds
Nut-free crunchy topping
Use pumpkin seeds or sunflower seeds rather than almonds, walnuts or pecans.
If serving someone with a severe nut allergy, use packaged seeds specifically labeled according to their allergy requirements.
Approximate Nutrition
For 6 servings, using feta and cranberries but excluding optional pumpkin seeds and honey:
Nutrient Approx. per serving
Calories 300–350 kcal
Protein 7–9 g
Carbohydrates 45–52 g
Fat 12–15 g
Saturated fat 4–5 g
Fiber 8–10 g
Sugars 15–20 g
Sodium 450–650 mg
Actual values will vary depending on the size of the vegetables, amount of feta, oil and dried fruit.
To reduce calories
Use 2 tbsp olive oil instead of 3–4 tbsp and reduce the feta.
To increase protein
Add:
chickpeas
white beans
lentils
grilled chicken
tofu
To make it more filling
Serve alongside quinoa, couscous, brown rice or crusty whole-grain bread.
Vegan version
Replace the feta with:
Option 1: vegan feta
Option 2: toasted pumpkin seeds
Option 3: toasted sunflower seeds
Option 4: a spoonful of hummus
The rest of the recipe is naturally vegan if you omit honey and use maple syrup instead.
Best combination for the look in your photo
For the closest visual result, use:
Sweet potato + butternut squash + zucchini + beetroot + feta + dried cranberries + rosemary + parsley + garlic + paprika + olive oil.
The key to getting that beautiful presentation is to slice the vegetables Hasselback-style, roast them until deeply caramelized, and arrange them in overlapping concentric rows before adding the feta, cranberries and rosemary.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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