Oven-Roasted Root Vegetables with Oat Crumble and Feta

Autumn root vegetables roasted in the oven with crunchy oat-hazelnut crumble, feta and a fresh lemon yogurt. A warming, filling dish for cool evenings.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 600 g Beetroot
• 400 g Parsnips
• 400 g Carrots
• 300 g Celeriac
• 2 pc Red onions
• 4 tbsp Rapeseed oil
• 1 tsp Dried thyme
• Salt
• Black pepper
• 60 g Rolled oats
• 50 g Hazelnuts, chopped
• 50 g Butter
• 200 g Feta
• 200 g Plain yogurt
• 1 pc Lemon (juice and zest)
• 1 bunch Parsley

Method

1. Preheat the oven to 200 °C conventional heat and line a baking tray with baking paper.
2. Peel the beetroot, parsnips, carrots and celeriac and cut into roughly 3 cm pieces, and cut the onions into wedges.
3. Toss the vegetables with 4 tbsp rapeseed oil, thyme, salt and pepper, spread them on the tray and roast in the oven for 30 minutes.
4. For the crumble, rub the rolled oats, chopped hazelnuts, the soft butter in pieces and a pinch of salt with your fingers into coarse crumbs.
5. After 30 minutes, turn the vegetables, scatter the crumble over them and crumble the feta on top.
6. Bake the tray for another 15 minutes until the crumble is golden brown.
7. Mix the yogurt with the lemon zest, 1 tbsp lemon juice, salt and the chopped parsley and season to taste.
8. Serve the roasted vegetables hot with the lemon yogurt.