Balsamic and Feta Roasted Veggies


3 large carrots, peeled and cut into coins
4 parsnips, peeled and cut into coins
5 beets, peeled and sliced into chunks
2 cloves garlic, minced
3 tbsp Ultra Premium Olive Oil
4 tsp Your favourite Balsamic Vinegar
1 tsp thyme (dry)
¼ cup feta cheese, crumbled
3 tbsp Styrian Gold Pumpkin Seeds
salt and pepper to taste


-Pre-heat oven to 400 F.
-Cut and clean veggies and put into a large mixing bowl.
-Coat veggies with Ultra Premium olive oil; add fresh garlic, thyme, balsamic vinegar, salt and pepper. Toss vegetables to coat with oil and spices.
-Place veggies on a parchment lined baking sheet. Spread evenly.
-Roast your seasoned vegetables in the oven for 40-50 minutes; turning once halfway through cooking.
-Remove roasted veggies and place on a serving platter. Add crumbled feta cheese and sprinkle of pumpkin seeds.

Optional Garnish: Drizzle with Denissimo Dark Balsamic (extra old balsamic reduction) and fresh parsley.