Description
A vibrant and flavorful side dish featuring roasted sweet potatoes and Brussels sprouts, tossed with honey, dried cranberries, pecans, and tangy feta cheese.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 2 tbsp honey
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, honey, salt, pepper, and garlic powder until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- Remove from oven and transfer to a serving bowl. Stir in dried cranberries and pecans.
- Top with crumbled feta cheese just before serving. Toss gently and serve warm.
Notes
You can customize the seasonings to taste.