🍠 Roasted Sweet Potato & Vegetable Bake with Feta, Pomegranate & Pistachios Ingredients 2 large sweet potatoes, thinly sliced 2 medium Yukon Gold potatoes, thinly sliced 1 medium red onion, thinly sliced 2 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper ½ cup crumbled feta cheese ½ cup pomegranate arils ⅓ cup shelled pistachios, roughly chopped 2 tablespoons fresh parsley, chopped Optional Honey-Herb Drizzle 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon lemon juice ½ teaspoon Dijon mustard Pinch of salt and pepper Instructions 1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish. 2. Prepare the vegetables. Wash and thinly slice the sweet potatoes, Yukon Gold potatoes, and red onion into similar-sized pieces. 3. Make the seasoning. In a small bowl, combine olive oil, minced garlic, thyme, rosemary, paprika, garlic powder, salt, and black pepper. 4. Arrange the vegetables. Layer the potato, sweet potato, and onion slices upright in the baking dish, alternating the vegetables to create a beautiful pattern. 5. Season generously. Brush or drizzle the herb-oil mixture over the vegetables, making sure it reaches between the slices. 6. Bake uncovered for 45–55 minutes, or until the vegetables are tender in the center and beautifully browned around the edges. 7. Add the toppings. Remove from the oven and sprinkle with crumbled feta, chopped pistachios, fresh parsley, and pomegranate arils. 8. Make the drizzle. Whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper. Drizzle lightly over the finished dish. 9. Serve warm as a festive side dish or vegetarian main course. ✨ Tip For extra caramelization, broil for 2–3 minutes at the end, watching carefully so the toppings don't burn. Hashtags: #RoastedVegetables #SweetPotatoRecipes #PotatoRecipes #HolidayRecipes #ThanksgivingSideDish - @i.love.food.1010