Description
A vibrant, flavorful dish featuring roasted root vegetables, creamy whipped feta, crunchy pistachios, and a tangy orange-cranberry glaze.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 large fennel bulb, cored and sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 8 oz feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup shelled pistachios, chopped
- 1/2 cup cranberry juice
- 1/4 cup orange juice
- 2 tbsp honey
- 1 tsp cornstarch
- 1 tbsp water
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and fennel with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- While vegetables roast, prepare whipped feta: In a food processor, blend feta, Greek yogurt, and lemon juice until smooth and creamy. Set aside.
- Make the glaze: In a small saucepan, combine cranberry juice, orange juice, and honey. Bring to a simmer. Mix cornstarch with water and stir into the saucepan. Cook until thickened, about 3-5 minutes. Remove from heat.
- To serve, spread whipped feta on a platter, top with roasted vegetables, drizzle with orange-cranberry glaze, and sprinkle with chopped pistachios.
Notes
You can customize the seasonings to taste.