Description
A hearty and colorful roasted vegetable medley featuring caramelized Brussels sprouts, sweet potato, butternut squash, carrot, and beet, topped with crumbled feta, toasted walnuts, and a drizzle of hot honey for a sweet-spicy finish.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, halved
- 1 medium sweet potato, peeled and cubed (1-inch)
- 1 cup butternut squash, peeled and cubed (1-inch)
- 2 large carrots, peeled and sliced (1/2-inch)
- 1 large beet, peeled and cubed (1/2-inch)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, toasted and chopped
- 2 tablespoons hot honey (or regular honey + pinch cayenne)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine Brussels sprouts, sweet potato, butternut squash, carrots, and beet. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Toss well to coat.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized with golden edges.
- Remove from oven and transfer to a serving platter. Sprinkle with crumbled feta and toasted walnuts. Drizzle with hot honey to taste. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For a vegan version, omit feta and use maple syrup instead of honey.