I made this on a bit of a whim the first time because I had a few different vegetables sitting around that needed using. I sliced everything Hasselback-style, tucked it into a baking dish, added plenty of herbs and seasoning, and hoped for the best.
Honestly? It was a huge hit.
The edges get beautifully browned and crispy while the centers stay tender and buttery. Then the salty feta, little bursts of tart cranberry, and fresh rosemary take everything over the top.
I usually serve this as a side dish for Sunday dinner, but it is pretty enough for Thanksgiving, Christmas, or any dinner where you want something that looks much more impressive than the amount of effort it actually takes.
Why You’ll Love This Recipe
- Beautiful on the table – the different colored vegetables make this dish look gorgeous.
- Crispy and tender – Hasselback slicing gives you lots of delicious browned edges.
- Family-friendly – even picky eaters seem to enjoy roasted vegetables prepared this way.
- Easy to customize – use whatever sturdy root vegetables you have.
- Perfect for holidays – it makes an especially pretty Thanksgiving or Christmas side.
- Sweet, salty, herby flavor – roasted vegetables, feta, cranberries, and rosemary are such a good combination.
Ingredients
For the vegetables
- 2 medium Yukon Gold or yellow potatoes
- 2 medium sweet potatoes
- 2 medium beets
- 2 medium carrots or parsnips
- 2–3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the topping
- ½ cup crumbled feta cheese
- â…“ cup dried cranberries
- 2 tablespoons fresh rosemary, chopped
- 1–2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- Optional: a small drizzle of honey or maple syrup
Tip:Â You don’t have to use exactly the vegetables listed above. That’s one of my favorite things about this recipe. Potatoes, sweet potatoes, beets, carrots, parsnips, and other firm roasting vegetables all work beautifully.
How to Make Hasselback Root Vegetables
1. Preheat the oven
Preheat your oven to 400°F (200°C).
Lightly grease a large baking dish with olive oil.
2. Prepare the vegetables
Wash and scrub the vegetables well. I usually peel the beets and sweet potatoes, although peeling is optional for some vegetables.
The important part is getting everything relatively similar in size so it cooks evenly.
3. Make the Hasselback cuts
Place each vegetable between two chopsticks or the handles of two wooden spoons.
Using a sharp knife, carefully make thin slices across the vegetable, stopping before you cut all the way through.
The little slices should remain attached at the bottom.
This is the trick that gives Hasselback vegetables all those wonderful crispy edges.
Don’t rush this part. Honestly, a sharp knife makes the job much easier.
4. Make the herb oil
In a small bowl, combine:
- Olive oil
- Minced garlic
- Thyme
- Parsley
- Smoked paprika
- Salt
- Black pepper
Give everything a good stir.
5. Arrange the vegetables
Place the vegetables in the prepared baking dish, alternating the different colors if you like.
I usually arrange them fairly snugly. As they roast, they’ll soften and shrink slightly.
Brush the herb-and-garlic oil generously over the vegetables, making sure some gets down between the slices.
6. Start roasting
Cover the baking dish loosely with foil and bake for about 30 minutes.
The foil helps the vegetables steam and soften before we concentrate on getting those beautiful golden edges.
7. Roast uncovered
Remove the foil and brush the vegetables with any remaining oil from the bottom of the dish.
Continue roasting for another 25–35 minutes, or until the vegetables are tender in the center and nicely browned around the edges.
Cooking time will vary depending on the size and type of vegetables you use.
8. Add the toppings
Once the vegetables are tender and golden, sprinkle the crumbled feta and dried cranberries over the top.
Add the fresh rosemary and parsley.
If you like a little sweet-and-savory contrast, drizzle a very small amount of honey or maple syrup over everything.
Return the dish to the oven for 5 minutes, just until the feta is warmed through.
9. Serve
Let the dish rest for a few minutes, then bring the whole baking dish straight to the table.
And that’s it!
The finished vegetables should be tender inside, caramelized around the edges, and packed with herby, savory flavor.
My Best Cooking Tips
Use a sharp knife
A sharp knife gives you cleaner Hasselback cuts and makes it much easier to stop before slicing completely through the vegetable.
Don’t cut all the way through
The slices should remain connected at the bottom. Using chopsticks or wooden spoon handles as a cutting guide is my favorite little trick.
Give the vegetables enough space
If the dish is packed too tightly, the vegetables will steam instead of roast. A little breathing room helps them develop those golden edges.
Brush between the slices
Don’t just drizzle oil over the top. Gently brush some of the seasoned oil into the cuts whenever possible.
Watch the beets
Beets can take longer to become tender than some of the other vegetables. If yours are particularly large, cut them into smaller portions or give them a little extra roasting time.
Don’t add the feta too early
I prefer adding feta near the end. That way it stays creamy and crumbly rather than becoming dry.
Taste before serving
Feta and dried cranberries both bring plenty of flavor, so I usually taste the vegetables before adding any extra salt.
What to Serve with Hasselback Vegetables
This is one of those side dishes that goes with almost anything.
I usually serve it alongside:
- Roast chicken
- Turkey
- Baked or roasted salmon
- Grilled chicken
- Pork tenderloin
- Roast beef
- Lentil loaf
- A simple green salad
- Crusty bread
For a vegetarian meal, serve a generous portion with a big salad and some warm crusty bread. It’s honestly satisfying enough to be the main event.
Make-Ahead Instructions
You can prepare and slice the vegetables several hours ahead of time and keep them covered in the refrigerator.
When you’re ready to cook, brush them with the seasoned oil and roast as directed.
For the best texture, I recommend doing the final roasting and adding the feta and cranberries shortly before serving.
Storage and Reheating
Store leftover vegetables in an airtight container in the refrigerator for up to 3–4 days.
To reheat, place them on a baking sheet and warm them in a 375°F (190°C) oven until heated through.
I prefer the oven rather than the microwave because it helps bring back some of those crispy edges.
Approximate Nutrition
Per serving, based on 6 servings:
- Calories:Â 245
- Carbohydrates:Â 37 g
- Protein:Â 5 g
- Fat:Â 10 g
- Saturated Fat:Â 2 g
- Fiber:Â 6 g
- Sugar:Â 12 g
- Sodium:Â 300 mg
Nutrition is an estimate and will vary depending on the exact vegetables, amount of oil, feta, and toppings used.
Frequently Asked Questions
1. What vegetables can I use for Hasselback vegetables?
Firm vegetables work best. Potatoes, sweet potatoes, beets, carrots, parsnips, and similar roasting vegetables are all great choices. Just remember that different vegetables have different cooking times.
2. Can I make this recipe without feta?
Absolutely. If you don’t like feta, try goat cheese, Parmesan, or simply leave the cheese out. The roasted vegetables and herbs are flavorful enough on their own.
3. Why aren’t my vegetables getting crispy?
Usually, there is either too much moisture or the vegetables are too crowded in the baking dish. Roast them uncovered for the final portion of cooking and give them enough space to brown.
4. Can I use fresh cranberries instead of dried?
You can, but the flavor will be considerably more tart and they’ll release additional moisture as they cook. I personally prefer dried cranberries because they add little chewy bursts of sweetness.
5. Can I make Hasselback vegetables ahead of time?
Yes. You can slice and season the vegetables earlier in the day and refrigerate them until you’re ready to roast. For the best texture, roast them shortly before serving.
Final Thoughts
There are some recipes that are complicated and impressive, and then there are recipes like this one that look complicated but really aren’t.
That’s exactly why I keep coming back to these Hasselback vegetables.
The combination of crispy roasted edges, tender centers, salty feta, sweet-tart cranberries, garlic, and rosemary is just ridiculously good. And when you arrange all those colorful vegetables in one baking dish, it looks like you spent hours in the kitchen—even though most of the work is simply slicing and roasting.