Description
A colorful and flavorful roasted vegetable medley featuring Brussels sprouts, sweet potato, butternut squash, carrots, and beets, topped with creamy feta, melted brie, toasted pecans, and a drizzle of honey for a perfect balance of savory and sweet.
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 garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 4 oz brie cheese, sliced
- 1/2 cup pecans, toasted
- 2 tbsp honey
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 Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- Remove from oven and top with crumbled feta and sliced brie. Return to oven for 3-5 minutes, until brie is slightly melted.
- Sprinkle with toasted pecans and drizzle with honey before serving.
Notes
You can customize the seasonings to taste.