Roasted Vegetables with Feta Polenta

Name: Roasted Vegetables with Feta Polenta
Prep time: 20 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Europe
Ingredients: 300 g carrots with greens (1 bunch); 300 g colorful carrots (red and yellow); 500 g small beetroot knobs (4 small); 500 g Cauliflower; Salt; Pepper; 1 tbsp Olive Oil; 600 ml Vegetable Broth; 400 ml milk (3.5% fat); 250 g polenta (cornmeal); 100 g feta cheese (45% fat in whole form); 1 tbsp butter; nutmeg; 10 g mixed herbs (1 handful; parsley, watercress, oregano)

Prep: 20min

| Servings: 4 | Cook: 45min

The roasted vegetable and feta polenta from Spoonsparrow tastes wonderfully seasoned and warms you from the inside.

Ingredients

300 g carrots with greens (1 bunch)
300 g colorful carrots (red and yellow)
500 g small beetroot knobs (4 small)
500 g Cauliflower
Salt
Pepper
1 tbsp Olive Oil
600 ml Vegetable Broth
400 ml milk (3.5% fat)
250 g polenta (cornmeal)
100 g feta cheese (45% fat in whole form)
1 tbsp butter
nutmeg
10 g mixed herbs (1 handful; parsley, watercress, oregano)

Instructions

1.
Clean the carrots, peel if necessary, wash and set aside some greens. Clean the beetroot, wash and quarter it. Clean the cauliflower, wash and cut into florets.
2.
Spread the vegetables on a baking tray, season with salt and pepper, and drizzle with oil. Bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 35–45 minutes.