Description
A vibrant and flavorful side dish featuring roasted carrots and Brussels sprouts, topped with creamy whipped feta, crunchy pistachios, and a tangy cranberry glaze.
Ingredients
Scale
For the Crust:
- 1 lb carrots, peeled and cut into sticks
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 cup cranberry juice
- 2 tbsp honey
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Toss carrots and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- Meanwhile, make the whipped feta: In a food processor, combine feta, Greek yogurt, and lemon juice. Blend until smooth and creamy.
- Prepare the cranberry glaze: In a small saucepan, combine cranberry juice and honey. Bring to a simmer. Stir in cornstarch slurry and cook for 2-3 minutes until thickened.
- Spread whipped feta on a serving plate. Top with roasted vegetables.
- Drizzle cranberry glaze over vegetables and sprinkle with chopped pistachios. Serve warm.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of cumin or red pepper flakes to the vegetables before roasting.