Description
A vibrant and festive antipasto wreath featuring roasted caramelized Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets, topped with creamy feta and crunchy walnuts.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 large beet, peeled and cubed
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and roughly chopped
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, balsamic vinegar, garlic powder, thyme, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Arrange the roasted vegetables in a wreath shape on a serving platter. Sprinkle feta and walnuts over the top.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
You can customize the seasonings to taste.