With rosemary, garlic, cranberries and crunchy nuts
The photo appears to show a colorful roasted root-vegetable dish arranged in overlapping slices, with sweet potato, beetroot, potato/parsnip-type vegetables, feta, rosemary and dried cranberries. Here is a practical recipe designed to reproduce that look and flavor.
Serves: 6–8
Prep: 25 minutes
Roasting: 50–65 minutes
Total: about 1¼ hours
Difficulty: Medium
Ingredients
Vegetables
2 medium sweet potatoes, peeled
2 medium beetroots, peeled
2 medium Yukon Gold or regular potatoes
2 medium parsnips
2 carrots
1 small red onion, optional
4–5 garlic cloves
Aim for about 1.5–1.8 kg (3.3–4 lb) total vegetables.
Herb-garlic seasoning
4 tbsp extra-virgin olive oil
1½ tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 garlic cloves, finely grated
1 tsp smoked paprika
½ tsp freshly ground black pepper
¾–1 tsp salt
1 tbsp balsamic vinegar
1 tsp honey or maple syrup, optional
1 tsp lemon zest
Topping
100–125 g feta cheese, crumbled
⅓ cup dried cranberries
⅓ cup chopped walnuts, almonds or pecans
2 tbsp pumpkin seeds, optional
1–2 sprigs fresh rosemary
1–2 tbsp chopped parsley
The combination of mixed roots, herbs, nuts and feta is also well suited to a roasted-root-vegetable platter; similar preparations use nuts/seeds, feta and a lemon-herb dressing.
G
Good Food Middle East
Step-by-step recipe
1. Prepare the vegetables
Heat the oven to 200°C / 400°F.
Wash and peel the vegetables.
Slice the sweet potatoes, potatoes, beets and parsnips into approximately 5–7 mm (¼-inch) rounds.
Try to keep the slices relatively similar in thickness so they cook evenly.
Tip: Keep beetroot separate while preparing everything else because its juice stains almost everything it touches.
2. Make the rosemary-garlic oil
In a small bowl combine:
olive oil
chopped rosemary
thyme
grated garlic
smoked paprika
black pepper
salt
balsamic vinegar
honey/maple syrup
lemon zest
Whisk well.
The tiny amount of sweetener isn’t necessary, but it helps the vegetables caramelize and balances the earthy beetroot.
3. Season
Put the vegetables in a large bowl and toss gently with most of the herb oil.
Keep some oil aside for the final topping.
Don’t drown the vegetables—too much oil can make them steam rather than roast.
4. Arrange for the beautiful presentation
Grease a large oval or round baking dish.
Arrange the vegetable slices vertically and slightly overlapping, alternating colors:
sweet potato → potato → beet → parsnip → sweet potato → beet…
Continue until the dish is full.
This is what gives the finished dish the dramatic, fan-like appearance seen in the photograph.
Tuck the garlic cloves between the vegetables.
Brush the remaining herb oil over the exposed surfaces.
5. First roast
Cover the dish fairly tightly with foil.
Bake at:
200°C / 400°F for 30–35 minutes.
The covered stage allows the centers of the vegetables to soften without burning the exposed edges.
6. Roast uncovered
Remove the foil.
Increase the oven to 210°C / 410°F.
Roast another 20–30 minutes, until:
1. Prepare the vegetables
vegetables are fork-tender
edges are caramelized
the tops are golden
beetroot is completely tender
For extra browning, use the broiler/grill for 1–3 minutes at the end.
Watch it carefully.
7. Add the toppings
Remove from the oven and allow it to sit for about 5–10 minutes.
Then scatter over:
crumbled feta
dried cranberries
toasted nuts
pumpkin seeds
fresh rosemary
parsley
For the best contrast, don’t bake the cranberries—adding them at the end keeps them pleasantly chewy.
Nut information
Best nuts for this recipe
Walnuts:
Earthy and slightly bitter; particularly good with beetroot and feta.
Pecans:
Sweeter and richer. Excellent if you’re using maple syrup.
Almonds:
More neutral and crunchy. Use sliced or roughly chopped almonds.
Pistachios:
Probably the prettiest option and excellent with feta, beetroot and herbs.
Cashews:
Creamier and milder, although they don’t provide quite as much contrast.
My recommendation
For the closest balance to the photograph:
Walnuts + pumpkin seeds + feta + cranberries
Toast the walnuts in a dry pan for 3–5 minutes over medium-low heat before adding them.
Don’t leave them unattended—they can burn quickly.
If serving someone with a tree-nut allergy, omit walnuts/pecans/almonds/pistachios and use pumpkin or sunflower seeds instead. Also check packaged feta, dried fruit and seasonings for cross-contact if the allergy is severe.
About the feta
Feta provides a salty, tangy contrast to the sweet roasted vegetables.
USDA-derived nutrition data lists roughly 80 calories, 4 g protein, 6 g fat and 140 mg calcium per 28 g (1 oz) of feta, though values vary by brand.
G
GetFoodFacts
Because feta can be quite salty, taste before adding additional salt.
For a vegan version, use a plant-based feta or replace it with toasted pumpkin seeds plus a lemony tahini drizzle.
Quick finishing dressing
For an even more flavorful result, whisk together:
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp balsamic vinegar
1 tsp honey/maple syrup
½ tsp Dijon mustard
pinch of salt
black pepper
Drizzle lightly over the finished vegetables, rather than soaking them.
The acidity cuts through the sweetness and richness beautifully.
Important cooking tips
Why are my vegetables still hard?
Your slices are probably too thick. Aim for roughly 5–7 mm.
Why are they watery?
Beets and other vegetables release moisture. Don’t overcrowd the dish with loose chunks, and finish uncovered at high heat.
Why did the edges burn?
Your slices may be too thin, or the dish may be too close to the top heating element. Cover for longer and uncover later.
Can I prepare it ahead?
Yes. Assemble the vegetables and seasoning several hours ahead and refrigerate. Bring the dish toward room temperature while the oven heats, then roast. A similar root-vegetable gratin approach also uses covered baking followed by uncovered browning.
D
Dish Kitchen Daily
Can I use pre-cooked beetroot?
Absolutely. In fact, it’s convenient. Add it later in the cooking process because cooked beetroot needs less time.
Can I make it without dairy?
Yes. Omit feta and add toasted pumpkin seeds, walnuts and a lemon-tahini dressing. Cashew-based vegan gratins are another established approach for combining beetroot, parsnip and sweet potato.
H
Hanna Sillitoe
Is this a main course or side dish?
It’s primarily a side dish, but with chickpeas, lentils, beans or a substantial grain salad it becomes a satisfying vegetarian main.
Q&A
Q: What vegetables can I substitute?
A: Carrot, butternut squash, turnip, rutabaga, celeriac and pumpkin all work. Root vegetables are particularly forgiving in this preparation.
C
Canola Harvest
Q: Do I have to use beetroot?
A: No, but beetroot gives the dish its beautiful deep red/purple contrast. Golden beetroot is a less dramatic alternative.
Q: What cheese can replace feta?
A: Goat cheese, queso fresco, ricotta salata or a mild blue cheese can work.
Q: What nuts taste best?
A: Walnuts for an earthy flavor, pecans for sweetness, or pistachios for a brighter flavor and appearance.
Q: Can I make it nut-free?
A: Yes. Use pumpkin seeds or sunflower seeds.
Q: Can I make it vegan?
A: Yes—replace feta with vegan feta or omit it and increase the toasted seeds/nuts.
Q: How do I get the restaurant-style caramelization?
A: Don’t overcrowd the vegetables, use enough oil to lightly coat them, roast uncovered toward the end at 210°C/410°F, and briefly grill/broil the top.
Q: Why add cranberries?
A: Their tart-sweet flavor contrasts with the earthy beetroot and salty feta. Pomegranate arils are an excellent fresh alternative.
Q: What should I serve with it?
A: Roast chicken, lamb, grilled fish, lentils, chickpeas, couscous, quinoa or a simple green salad.
Q: Can I refrigerate leftovers?
A: Yes. Store covered in the refrigerator for about 3–4 days. Reheat uncovered in a hot oven or air fryer so the edges crisp again.
The ideal final combination
Roasted sweet potato + beetroot + potato + parsnip + rosemary + garlic + balsamic + feta + toasted walnuts + cranberries + fresh herbs.
That combination should give you the sweet, earthy, salty, tangy, crunchy and aromatic profile—and the colorful layered presentation—of the dish in your photo.