Roasted Root Vegetables with Feta (Easy Nordic Side)

A beautifully vibrant side dish of Roasted Root Vegetables topped with salty, crumbled feta cheese. The perfect healthy addition to any dinner.

Published: 7/24/2026

Roasted Root Vegetables with Feta

Root vegetables are a cornerstone of Nordic cooking. Roasting them in a hot oven brings out their natural, earthy sweetness, which pairs incredibly well with the sharp, salty bite of crumbled feta cheese. This hands-off side dish requires minimal prep and brightens up any dinner plate.

Ingredients (4 servings)

• 1 lb (450 g) potatoes, peeled and cubed
• 2 large carrots, peeled and cut into thick coins
• 1 large parsnip, peeled and cubed
• 1 medium red onion, cut into wedges
• 5 oz (150 g) block of feta cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or rosemary (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the cubed potatoes, carrots, parsnip, and red onion wedges into a large bowl.
3. Drizzle with olive oil and sprinkle with salt, black pepper, and thyme (if using). Toss well until all the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, or they will steam instead of roast.
5. Roast in the oven for 30 minutes, tossing halfway through, until the vegetables are fork-tender and the edges are caramelized and golden.
6. Remove the pan from the oven. Crumble the block of feta cheese evenly over the hot vegetables.
7. Return to the oven for 5 more minutes just to warm the feta slightly.

Pro Tips

• Uniform Size: Try to cut your root vegetables into roughly the same size (about 1-inch cubes) so they cook evenly.
• The Feta: Use a block of feta in brine rather than pre-crumbled cheese. The block retains more moisture and has a much creamier texture when warmed.

Categories: sides, vegetarian