Description
A vibrant and flavorful roasted vegetable medley featuring Brussels sprouts, sweet potato, butternut squash, carrots, and beets, topped with creamy whipped feta, spicy hot honey, and crunchy toasted walnuts.
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 smoked paprika
- Salt and black pepper to taste
- 8 oz feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup honey
- 1 tsp red pepper flakes
- 1/2 cup walnuts, toasted and chopped
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheets. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- While vegetables roast, prepare whipped feta by blending feta cheese, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
- For the hot honey, warm honey in a small saucepan over low heat, stir in red pepper flakes, and let infuse for 5 minutes. Remove from heat.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop roughly.
- To serve, spread whipped feta on a platter, top with roasted vegetables, drizzle with hot honey, and sprinkle with walnuts and fresh parsley.
Notes
You can customize the seasonings to taste.