Roasted Root Jumble with Feta Cheese

Yesterday I shared a recipe for Thai Roasted Green Fish so, for the next two days, I will share the two sides I made to go with it!  Today it's roasted veggies with feta cheese.  Is there anything betta than feta?  This is not your run of the mill roasted veggie recipe.  Fennel, onion, carrots and lemon (yes, I said lemon.  You have not lived until you've eaten roasted lemon.  Trust me.) are tossed with cumin and coriander then roasted and sprinkled with feta and cilantro.  It is the bomb!  Enjoy!

Roasted Root Jumble with Feta Cheese (adapted from foodnetwork.com)

2 t. ground cumin
1 T. ground coriander
1/4 c. extra virgin olive oil
1/2 t. salt
1/4 t. black pepper
1 large fennel bulb, core removed and cut into 1/2" wedges
1 large red onion, sliced into 1/2" slices
1 large lemon, sliced into 1/2" slices
3 carrots, peeled and cut into 1/2" rounds
1/2 c. feta cheese crumbles
Chopped fresh cilantro for garnish

Preheat the oven to 375.  In a large bowl whisk together the cumin, coriander, olive oil, salt and pepper.  Add the veggies to the bowl and toss until well coated.  Place the veggies on a sheet pan that has been sprayed with cooking spray and roast for 30 minutes.  Sprinkle the feta cheese over the top and bake until the veggies are tender and caramelized, about another 15 minutes.  Sprinkle with cilantro and serve!

6 servings (148 calories each serving) according to my calculator on loseit.com