Bright, vibrant, and bursting with flavor — that’s the magic of this Roasted Root Veg Medley with Lemon Feta & Cranberry Relish. Imagine caramelized sweet potato, earthy beetroot, and tender carrots all cozied up under a salty lemon-flecked feta, with golden drizzles of tart cranberry relish for a tangy finish. It’s the perfect centerpiece for any gathering or a weekday treat when you crave something special yet simple. This dish proves that wholesome veggies and a dash of creativity can totally steal the spotlight!
Ingredients You’ll Need
All you need for this Roasted Root Veg Medley with Lemon Feta & Cranberry Relish are a handful of humble, colorful ingredients that each add their unique flavor, texture, and color to the dish. Fresh root vegetables roast up sweet and crispy, while lemony feta and bright cranberry relish bring contrast and sparkle.
- Carrots: Their natural sweetness intensifies in the oven, offering beautiful orange color and a tender bite.
- Parsnips: Slightly nutty and earthy, parsnips add complexity and a creamier texture alongside the other roots.
- Sweet Potato: Cubed sweet potato caramelizes beautifully, bringing a lovely color and luscious flavor.
- Beetroot: Adds deep color, earthy notes, and a stunning presentation to the medley.
- Olive Oil: Essential for roasting — helps vegetables crisp and enhances their flavors.
- Salt & Black Pepper: Basic but vital for seasoning, drawing out the natural flavors of the veg.
- Dried Thyme or Rosemary: Either herb layers in aromatic, woodsy notes — use what you love most.
- Feta Cheese: Creamy, tangy cheese that teams up perfectly with the veggies and sharp lemon.
- Lemon Zest: Provides bright, zippy freshness that totally wakes up the feta and whole dish.
- Olive Oil (for feta): A splash here gives the cheese even more creaminess and richness.
- Dried Cranberries: Their chewiness and tart-sweet punch are the secret to an irresistible relish.
- Honey: Adds a touch of floral sweetness to balance the cranberries and lemon juice.
- Lemon Juice: Brings lively acidity to the relish, making every bite even more craveable.
- Warm Water: Used to plump up the cranberries, giving the relish a juicier texture.
- Optional Garnish – Parsley or Thyme Leaves: Sprinkle on a bit of fresh green to punctuate the finished medley.
- Optional Garnish – Toasted Walnuts or Pecans: If you want crunch and a nutty finish, don’t skip these.
How to Make Roasted Root Veg Medley with Lemon Feta & Cranberry Relish
Step 1: Preheat and Prep
Start by heating your oven to 200°C (400°F) and lining a large baking tray with parchment paper. This not only prevents sticking but also makes cleanup a breeze. Meanwhile, peel and slice your carrots, parsnips, sweet potato, and beetroot into even pieces — this ensures they all cook at the same rate for perfect tenderness.
Step 2: Toss and Season the Veggies
In a big bowl, toss your prepped veg with olive oil, plenty of salt and pepper, and your choice of dried thyme or rosemary. Massage the seasoning in so every piece is coated — the oil helps caramelize the roots, while those herbs infuse every bite with fragrant goodness.
Step 3: Roast to Caramelized Perfection
Spread the seasoned vegetables out in a single layer on your lined tray. Roasting at a high temperature for 35 to 40 minutes brings out all their natural sweetness and produces crispy, golden edges. Don’t forget to flip or stir the veg halfway through roasting for even browning!
Step 4: Make the Lemon Feta
While the veggies are cooking, crumble the feta into a bowl. Add freshly grated lemon zest and a drizzle of olive oil, then mix gently. This bright mixture brings a fresh, briny pop that contrasts the sweetness of the roasted roots brilliantly in your Roasted Root Veg Medley with Lemon Feta & Cranberry Relish.
Step 5: Prepare Cranberry Relish
In a separate bowl, combine the dried cranberries, honey, lemon juice, and just enough warm water to soften the cranberries. Let them sit and soak for about 5 minutes. This plumping step gives you juicy cranberries and a syrupy relish that’s both tart and sweet.
Step 6: Assemble and Serve
Arrange the hot, roasted veggies on a serving platter. Dollop or scatter the lemon feta over the top, then spoon over your cranberry relish, letting some of that glorious syrup drizzle across everything. Finish the Roasted Root Veg Medley with Lemon Feta & Cranberry Relish with a shower of chopped fresh herbs and nuts if you fancy a little crunch.
How to Serve Roasted Root Veg Medley with Lemon Feta & Cranberry Relish
Garnishes
For maximum color and flavor, sprinkle the finished medley with fresh chopped parsley or thyme right before serving. Toasted walnuts or pecans are optional but highly recommended for a toasty crunch and nutty aroma that takes this dish to the next level.
Side Dishes
The Roasted Root Veg Medley with Lemon Feta & Cranberry Relish makes a stunning side for roast chicken, baked salmon, or even a festive vegetarian main alongside hearty grains like farro, quinoa, or wild rice. Its zippy relish and creamy feta wake up anything you serve it with!
Creative Ways to Present
Try layering the roasted veg in a shallow bowl and topping with feta and relish for individual servings, or pile everything high on a rustic platter for a family-style feast. Skewer cubes of roasted veg for colorful kebabs or scoop leftovers into wraps for a next-level lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Root Veg Medley with Lemon Feta & Cranberry Relish keeps well in an airtight container in the fridge for up to 3 days. Store the cranberry relish and feta separately from the veg if possible, to maintain the best textures and flavors.
Freezing
While the roasted vegetables can be frozen for up to a month, the feta and cranberry relish are best made fresh. If freezing, let the veggies cool completely before storing in freezer-safe containers, and be aware that their texture may soften slightly when thawed.
Reheating
To reheat, spread the vegetables on a baking sheet and warm them in a hot oven (180°C/350°F) until heated through and slightly crisped again. Add the lemon feta and cranberry relish just before serving to keep everything vibrant and delicious.
FAQs
Can I use different root vegetables?
Absolutely — feel free to experiment with rutabaga, turnip, or even radish. Just keep an eye on roasting times, as softer veg may need a few minutes less.
Is there a vegan option for the feta?
Yes! Swap the traditional feta for a plant-based feta alternative or simply sprinkle over some toasted seeds for creaminess and extra crunch.
What if I don’t have dried cranberries?
You can use raisins, dried cherries, or even chopped dried apricots instead. The idea is to bring in a sweet-tart note that brightens up the whole dish.
Can this dish be served cold?
Definitely — Roasted Root Veg Medley with Lemon Feta & Cranberry Relish is delicious at room temperature or chilled as a hearty salad. Just add the feta and relish right before serving.
How do I make it nut-free?
Simply skip the toasted walnuts or pecans for garnish. The dish is plenty flavorful and satisfying without nuts, so everyone can enjoy it safely.
Final Thoughts
Bright, bold, and full of surprise with every forkful, Roasted Root Veg Medley with Lemon Feta & Cranberry Relish is a dish that deserves a spot on your table, whether it’s a holiday feast or a cozy weeknight. Don’t be surprised if you catch yourself making it again and again — and sharing the recipe with friends who can’t stop talking about it!
