Sheet Pan Roast With Creamy Garlic Feta Sauce
This Sheet Pan Roast is a delightful combination of perfectly roasted vegetables and tender meat, all topped with a creamy garlic feta sauce. It’s an easy and delicious meal that brings comfort and gourmet flavor together effortlessly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Vegan
Ingredients
Scale
- 2 large sweet potatoes (peeled and cut into 2 cm cubes)
- 1 head broccoli (cut into small florets)
- 2 pieces bell peppers (different colors, seeded and sliced)
- 1 large red onion (cut into wedges)
- 1 can chickpeas (about 400g, drained and rinsed)
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- to taste salt
- to taste freshly ground black pepper
- 100 g vegan feta block (crumbled)
- 3 cloves garlic (chopped)
- 120 ml unsweetened plant milk (e.g., oat or almond milk)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- to taste fresh parsley or dill (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Prepare the vegetables: Peel and cube the sweet potatoes, cut the broccoli into florets, slice the bell peppers, and wedge the red onion. Rinse and drain the chickpeas.
- Line a large baking sheet with parchment paper. Spread the sweet potatoes, broccoli, bell peppers, onion, and chickpeas on the sheet.
- Drizzle with 3 tablespoons of olive oil and sprinkle with rosemary, thyme, garlic powder, salt, and pepper. Mix well to coat the vegetables evenly.
- Arrange the vegetables in a single layer on the baking sheet to ensure they roast properly. Roast in the preheated oven for about 25 to 30 minutes, turning once or twice until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, prepare the creamy garlic feta sauce: Heat 2 tablespoons of extra virgin olive oil in a small pot over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
- Remove from heat and add the crumbled vegan feta, plant milk, lemon juice, and nutritional yeast (if using). Blend with an immersion blender until smooth and creamy.
- Once the vegetables are roasted, remove the baking sheet from the oven. Serve the hot vegetables on plates and generously drizzle with the creamy garlic feta sauce. Garnish with fresh parsley or dill and enjoy immediately.
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg