Description
A savory-sweet side dish featuring crispy caramelized Brussels sprouts and sweet potatoes, served with a spicy, creamy whipped feta dip.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 8 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 2 tbsp hot honey
- 1 tsp chili flakes
- 1 tbsp lemon juice
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 and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until vegetables are tender and caramelized.
- Meanwhile, in a food processor, combine feta, Greek yogurt, hot honey, chili flakes, and lemon juice. Blend until smooth and creamy.
- Serve the roasted vegetables warm with the whipped feta dip on the side.
Notes
You can customize the seasonings to taste.