Description
A vibrant roasted vegetable medley with caramelized edges, topped with creamy feta, crunchy walnuts, and a drizzle of spicy-sweet hot honey.
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
- 2 medium beets, peeled and cubed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 1/4 cup honey
- 1/2 tsp red pepper flakes
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheets. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, combine honey and red pepper flakes in a small saucepan. Warm over low heat for 2-3 minutes, then set aside.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring until fragrant. Let cool slightly.
- Transfer roasted vegetables to a serving platter. Top with crumbled feta and toasted walnuts. Drizzle with hot honey just before serving.
Notes
You can customize the seasonings to taste.