Description
A sweet and savory side dish featuring roasted Brussels sprouts and butternut squash tossed in a honey glaze, topped with crunchy toasted walnuts and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, peeled and cubed
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup walnuts, roughly chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh thyme leaves
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 butternut squash with olive oil, honey, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- While vegetables roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer roasted vegetables to a serving dish. Top with toasted walnuts, crumbled feta, and fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.