Roasted Root Vegetable Bake with Walnuts & Cheese,

Roasted Root Vegetable Bake with Walnuts & Cheese

🧾 Ingredients

• 2 medium sweet potatoes, peeled and sliced
• 2 medium beets, peeled and sliced (golden or red)
• 2 medium potatoes (Yukon gold or similar), sliced
• 2 large carrots, sliced into rounds
• 1 small red onion (optional), thinly sliced
• 3–4 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried oregano
• Salt and black pepper, to taste
• ½ cup walnuts
• ½ cup crumbled cheese (feta or goat cheese works best)
• 1–2 tbsp sesame seeds (optional)
• Fresh parsley for garnish

🔪 Instructions

1. Preheat oven
   Set your oven to 375°F (190°C).
2. Prep vegetables
   Slice all vegetables evenly (about ⅛–¼ inch thick) so they cook uniformly.
3. Season
   In a large bowl, toss the vegetables with olive oil, garlic, herbs, salt, and pepper.
4. Assemble
   Arrange the slices upright in a greased baking dish, alternating colors for a layered look (like in the image).
5. Cover & bake
   Cover with foil and bake for 35–40 minutes.
6. Add toppings
   Remove foil, sprinkle walnuts, cheese, and sesame seeds over the top.
7. Finish baking
   Bake uncovered for another 15–20 minutes until tender and slightly crispy on edges.
8. Garnish & serve
   Sprinkle fresh parsley on top and serve warm.

💡 Tips

• For extra richness, drizzle a little honey or maple syrup before the final bake.
• Add a splash of balsamic vinegar for depth.
• You can swap walnuts for pecans or skip nuts if needed.