Description
A vibrant, sweet and savory roasted vegetable medley with creamy feta, crunchy pecans, and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into coins
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped pecans
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
- While vegetables roast, combine honey and red pepper flakes in a small saucepan. Warm over low heat for 2-3 minutes, stirring, until honey is thin and infused. Remove from heat.
- Transfer roasted vegetables to a serving platter. Top with crumbled feta and chopped pecans. Drizzle with the warm hot honey just before serving.
Notes
You can customize the seasonings to taste.