Description
A vibrant and hearty side dish featuring roasted root vegetables and Brussels sprouts, topped with tangy feta, crunchy pecans, and a sweet-tart maple-pomegranate glaze.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/4 cup pecans, roughly chopped
- 1/4 cup crumbled feta cheese
- 2 tbsp maple syrup
- 1 tbsp pomegranate molasses
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, carrots, sweet potato, and red onion with olive oil, thyme, garlic powder, salt, and pepper 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.
- While vegetables roast, whisk together maple syrup and pomegranate molasses in a small bowl to make the glaze.
- Remove vegetables from oven. Drizzle with maple-pomegranate glaze, then sprinkle with pecans and feta. Return to oven for 2-3 minutes to warm toppings.
- Serve warm as a side dish or over grains for a complete meal.
Notes
You can customize the seasonings to taste.