A beautiful colorful vegetable bake made with thinly sliced sweet potatoes, potatoes, beets, zucchini and carrots, seasoned with garlic, rosemary and olive oil, then roasted until tender and caramelized. The feta, cranberries and fresh rosemary add a delicious sweet-savory finish. This style of layered vegetable bake is consistent with similar Hasselback root-vegetable recipes.
Ingredients
Vegetables
- 2 medium potatoes
- 2 medium sweet potatoes
- 2 medium beets
- 2 medium zucchini
- 2 carrots
- 1 small red onion, optional
Seasoning
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
Toppings
- ½–¾ cup crumbled feta cheese
- ¼ cup dried cranberries
- 1–2 tbsp fresh rosemary
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tsp honey or maple syrup, optional
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a round or oval baking dish.
- Wash and peel the vegetables as needed.
- Slice the potatoes, sweet potatoes, beets, zucchini and carrots into thin, even rounds, about ⅛–¼ inch thick.
- In a bowl, combine olive oil, garlic, thyme, rosemary, paprika, salt and pepper.
- Gently toss the vegetables with the seasoning mixture.
- Arrange the slices upright in alternating colors, packing them closely around the dish until completely filled.
- Cover loosely with foil and bake for 30–35 minutes.
- Remove the foil and continue baking for 25–35 minutes, until the vegetables are tender and the edges are nicely browned.
- Sprinkle with feta, dried cranberries, parsley and fresh rosemary.
- Drizzle with a little olive oil and lemon juice. Add a small drizzle of honey if you like a sweeter finish.
- Return to the oven for 5–10 minutes, then rest for 5 minutes before serving.
Tip: Keep beet slices somewhat separate while seasoning if you want the lighter vegetables to stay brighter, since beet juice can stain them.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 60–70 minutes
- Total Time: About 1 hour 35 minutes
- Servings: 6–8
- Course: Side Dish / Vegetarian Main
- Cuisine: Mediterranean-inspired
Nutrition Information
Approximate per serving, based on 8 servings and moderate feta/oil:
- Calories: 220–260 kcal
- Protein: 5–7 g
- Carbohydrates: 32–36 g
- Fat: 9–12 g
- Fiber: 5–6 g
- Sugar: 8–11 g
- Sodium: 350–500 mg
Nutrition will vary depending on the exact vegetables, feta and amount of olive oil used. Similar roasted root-vegetable recipes fall in this general range.
Nut Information
The recipe above does not contain nuts.
For extra crunch, you can add:
- Walnuts
- Pecans
- Pumpkin seeds
If adding walnuts or pecans, the dish will contain tree nuts.
❓ Recipe Q&A
Q: Can I make this without feta?
A: Yes. Use goat cheese, Parmesan, or simply leave the cheese out.
Q: Can I use different vegetables?
A: Absolutely. Try yellow squash, turnips, parsnips or butternut squash.
Q: Can I prepare it ahead of time?
A: Yes. Assemble the vegetables several hours ahead, refrigerate, then bake when ready.
Q: How do I know when it’s done?
A: Insert a fork or thin knife into the center of the thickest vegetable. It should slide in easily.
Q: Can I make it vegan?
A: Yes. Leave out the feta and honey, or use a plant-based feta and maple syrup.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days and reheat in the oven or air fryer.
Q: What goes well with this bake?
A: It pairs nicely with grilled chicken, salmon, lamb, chickpeas, lentils or a fresh Mediterranean salad.