Directions 7 steps | 50 Minutes
Preheat oven to 425°F degrees. Cut the carrots, parsnips, acorn squash and asparagus (or broccoli) into 2-inch strips, or cubes. Place all the vegetables except asparagus (or broccoli) in a large bowl and toss with about 3 tablespoons olive oil, salt and pepper. (See notes.)
Place asparagus or broccoli in a separate bowl and toss with olive oil, salt and pepper.
Line a sheet pan with parchment or aluminum foil (for easy clean-up). Place the carrots, parsnips, and acorn squash on the baking sheet and bake for 15 minutes.
Take the sheet pan out of the oven, add the asparagus (or broccoli) and toss. Bake for another 10-15 minutes, until all vegetables are tender.
While the vegetables are roasting, make the lemon-thyme dressing. In a small bowl, combine the remaining olive oil, lemon juice and thyme. Season to taste with salt and pepper. Set aside. (See notes.)
Once the vegetables are cooked, toss with olives, capers and the dressing. Taste and adjust seasoning, if required.
Plate on a serving platter and top with crumbled feta. Serve and enjoy!
- The shape of the chopped vegetables does not matter, as long as they are about the same size so they cook evenly.
- Use any combination of vegetables that you like. But stick to no more than 5 different types.
- Use parsley or another favorite herb instead of thyme.
- Remember that the olives and capers are salty so undersalt the dressing. You can always adjust the seasoning later.
- The dressing can be made up to a week in advance and refrigerated.
- The vegetables are best fresh, but you can refrigerate the leftovers and reheat or eat cold.
- Toss leftover roasted vegetables with some arugula and quinoa and make it into a salad. You may need to add more dressing.