Can I make this dish ahead of time?

Yes! Roast the veggies and prepare the yogurt base in advance. Store them separately and assemble just before serving to keep everything fresh.

How do I reheat the roasted veggies?

Reheat the veggies in the oven at 350°F (175°C) for 5-10 minutes to maintain their crispiness. Avoid microwaving, as it can make them soggy.

Can I use frozen broccoli or carrots?

While fresh is best, you can use frozen veggies in a pinch. Thaw and pat them dry first to prevent excess moisture when roasting. Note: the cooking time may vary if using a mix of fresh and frozen veggies.*

What can I use instead of feta cheese?

Swap feta for goat cheese, ricotta, or Parmesan. For a dairy-free option, try crumbled vegan cheese.

Can I add other vegetables?

Absolutely! Try adding bell peppers, cauliflower, or red onions for extra variety and flavor. Just adjust roasting time as needed.

Is the balsamic glaze necessary?

No, but it adds a nice touch of sweetness. If you don’t have balsamic glaze, drizzle with a bit of honey or maple syrup instead.

Roasted Broccoli & Carrots With Yogurt + Feta

Name: Roasted Broccoli & Carrots With Yogurt + Feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 heaped cups broccoli florets (360g / 13 oz); 500g / 1 lb carrots (peeled and chopped into 1/2-inch thick pieces); 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon coriander powder; 1/4 teaspoon garlic powder; 2 tablespoons black and white sesame seeds; 1 teaspoon salt; 200g / 7 oz thick Greek yogurt; 75g / 2.6 oz feta cheese, crumbled; Balsamic glaze, to drizzle

Description

These oven-roasted broccoli and carrots are a dynamite appetizer or side dish. Tossed with sesame and spices, then served over creamy yogurt with feta and balsamic glaze, they’re a perfect balance of savoury, sweet, and tangy flavours!

Ingredients

Scale

3 heaped cups broccoli florets (360g / 13 oz)
500g / 1 lb carrots (peeled and chopped into 1/2-inch thick pieces)
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon coriander powder
1/4 teaspoon garlic powder
2 tablespoons black and white sesame seeds
1 teaspoon salt
200g / 7 oz thick Greek yogurt
75g / 2.6 oz feta cheese, crumbled
Balsamic glaze, to drizzle

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Instructions

Preheat the oven to 200°C/ 400°F and line a large baking sheet with parchment paper.
Place the chopped carrots and broccoli florets on the baking sheet. Add olive oil, cumin, coriander, garlic powder, sesame seeds, and salt.
Toss everything together until the veggies are well-coated, then spread them in an even, spaced-out single layer.
Roast the veggies in the oven for about 35 minutes, or until they reach your desired doneness. Toss halfway through for even cooking.
Spread the yogurt evenly across a serving platter. Layer the roasted veggies on top, including any crispy spices from the baking sheet. Top with crumbled feta cheese, drizzle with balsamic glaze, and finish with a touch of olive oil.

Notes

Leftovers: Cover the platter or plate tightly with cling wrap and refrigerate for up to 3 days. Alternatively, transfer the dish to an airtight container for easy storage.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side dish
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 256
Sugar: 10.8g
Fat: 13.2g
Saturated Fat: 2.2g
Carbohydrates: 23g
Fiber: 6.1g
Protein: 14.4g