This recipe is a celebration of simple, fresh ingredients transformed into a vibrant and flavorful dish. It's perfect as a side dish for grilled meats or fish, or it can even stand on its own as a light and satisfying vegetarian meal. I was inspired to create this recipe after a disappointing restaurant experience where the roasted vegetables were bland and lifeless. I thought, ‘I can do better than this!’ and I did. I even made enough leftovers for lunch the next day, proving it was a winner.
The beauty of this recipe lies in its versatility. You can easily adjust the vegetables to your liking, adding or subtracting whatever suits your fancy. The paprika provides a beautiful smoky depth of flavor that is simply irresistible. One time, I accidentally added a little too much paprika and the vegetables turned a little more intense in color, but they still tasted amazing. Don’t be afraid to experiment!
Required Equipments
- Large bowl
- Whisk
- Baking sheet
- Mixing spoons
- Vegetable peeler or knife
- Sharp knife
- Cutting board
Paprika Roasted Vegetables with Feta Cheese: Frequently Asked Questions
Paprika Roasted Vegetables with Feta Cheese
This simple yet elegant recipe transforms everyday vegetables into a colorful and flavorful masterpiece with a smoky paprika flavor and salty feta cheese. It’s quick, easy, and surprisingly delicious!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for perfectly roasted veggies. Don't skip this step!
- Wash and prep your veggies: Give your vegetables a good wash. If using carrots, peel them. Chop everything into roughly 1-inch pieces. Consistency is key here for even roasting—we don't want any sad, burnt bits!
- Toss those veggies: In a large bowl, toss your chopped vegetables with 2 tablespoons of olive oil. Make sure they're evenly coated. This is where the magic begins!
- Season generously: Sprinkle generously with 2 tablespoons of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Give everything another good toss to coat the vegetables evenly.
- Spread them out: Spread the vegetables in a single layer on a baking sheet. Don't overcrowd the pan; this will steam the veggies instead of roasting them. Aim for a single layer of colorful goodness.
- Roast until tender: Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly browned. Keep an eye on them; every oven is slightly different.
- Crumble the feta: While the veggies are roasting, crumble your feta cheese into small pieces. Don't rush this—it's important to get it nice and crumbly. Set aside.
- Bring it all together: Once the vegetables are cooked, remove the baking sheet from the oven. Carefully toss in your crumbled feta cheese. Let it melt slightly, creating delicious, salty pockets of flavor.
- Serve and enjoy: Let the veggies cool just a tad before serving. This dish is wonderful warm or at room temperature. Enjoy your creation!
📝 Notes
- For extra flavor, consider adding a squeeze of lemon juice before serving.
- Feel free to adjust the seasonings to your preference.
- Don't be afraid to experiment with different vegetables!
🍎 Nutrition
Calories: 250kcal
Protein: 6g
Fat: 15g
Carbohydrates: 20g
Fiber: 5g
Calcium: 75mg
