Description
A vibrant, sweet and savory roasted vegetable medley topped with creamy feta, crunchy almonds, and a drizzle of honey-balsamic glaze.
Ingredients
Scale
For the Crust:
- 1 small sugar pumpkin, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 large red bell pepper, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup sliced almonds
- 1/2 cup crumbled feta cheese
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss pumpkin cubes, Brussels sprouts, and red pepper 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.
- While vegetables roast, toast sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Set aside.
- In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat for 3-4 minutes until slightly thickened.
- Transfer roasted vegetables to a serving platter. Top with crumbled feta, toasted almonds, and drizzle with the honey-balsamic glaze before serving.
Notes
You can customize the seasonings to taste.