Roasted carrots and parsnips with feta and sumac

This recipe sees tender roasted carrots and parsnips paired with creamy feta and tart, lemony sumac. A deliciously easy side dish the whole family is sure to love

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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  • 250 gram baby carrots
  • 2 parsnips, chopped into sticks approximately 1cm diameter
  • 3 tablespoon olive oil
  • 2 teaspoon sumac
  • 100 gram feta, crumbled
  • 2 tablespoon chopped coriander
  • sea salt


  • 1
    Preheat the oven to 200°C.
  • 2
    Place the carrots and parsnips in a large roasting dish. Drizzle with oil and sprinkle with sumac. Toss to coat and then arrange in a single layer.
  • 3
    Cook for 30-40 minutes until the vegetables are tender.
  • 4
    Serve the vegetables on a platter with the crumbled feta and top with chopped coriander leaves and a sprinkle of sea salt.


  • Lamb, fish or chicken are perfect accompaniments for this full-flavoured dish. - Per serve: Energy: 207kcal, 867kj Protein: 5.7g Fat: 16.2g Saturated fat: 5.3g Cholesterol: 17mg Carbohydrate: 6g Fibre: 3.7g Sodium: 314mg