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Roasted Root Jumble with Feta Cheese Recipe

Roasted Root Jumble with Feta Cheese

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Average Rating:

Total Reviews: 34

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  • on April 04, 2012

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    This was really an incredible dish! I must say I didn't follow the veggie list much, but the real winner is the cumin/coriander oil! That is an intoxicating mix. I used sweet potatoes, fennel, lemons and goat cheese. I was worried how the sweet potatoes would work with the spices and fennel, but considering they are similar in flavor to carrots I thought it was worth a shot. I was right, that was my favorite part! Next time I will only use a few slices of the lemon, or squeeze lemon juice over it at the end, or even use meyer lemons instead. I have a pretty exotic palate, but I still thought the lemons were way too bitter. This cumin/coriander blend will knock even the socks of the pickiest eater.

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  • on February 20, 2012

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    I really didn't care for it. The fennel did taste good but I don't think I was a fan of the seasoning. I LOVE the Indian soup from this recipe - I make that quite often.

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  • on January 22, 2012

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    Absolutely the best. A wonderful way to introduce fennel to people. The lemon is inspired! And so very very easy. Will make this again and again!

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  • on January 19, 2012

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    I loved this recipe. I nor none of my family had eated fennel so I wasn't sure how it would be but I loved it. I missed out the feta as I don't like it and & added some courgette & served my with fish and flavoured couscous. Will definitely be making this again.
    Thanks Aarti I just love your flavours!!

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  • on December 29, 2011

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    My wife really loved this. And as they say, if mama ain't happy, ain't nobody happy :

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  • on November 24, 2011

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    OMG!! This is the MOST amazing roasted veggie dish I have ever eaten! I doubt I will ever do roasted veggies in another way for a very long time - if ever!! A winning dish!

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  • on October 18, 2011

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    Delicious, it even tastes better the following day, when all the flavors mingle

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  • on October 17, 2011

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    Didn't she say 425 oven on the show? I know that when I roast veggies, it is pretty high temp... 375 seems too low... ??
    Looks good, I want to make it this week!

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  • on July 30, 2011

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    Delicious and oh sooo easy :

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  • on July 11, 2011

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    Excellent. Now on the shortlist of veggie sides. Served over sliced heirloom tomatoes for a lighter summer time touch. Also cooked on a baking sheet over the grill. Makes carmelizing a breeze along with a shortened cooking time.

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