Description
A festive and colorful antipasto wreath featuring roasted caramelized vegetables and topped with creamy feta and crunchy 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 carrots, peeled and sliced
- 1 large beet, peeled and cubed
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and roughly chopped
- Balsamic glaze for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beet with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
- Arrange roasted vegetables in a wreath shape on a serving platter.
- Sprinkle feta cheese and toasted walnuts over the vegetables. Drizzle with balsamic glaze before serving.
Notes
You can customize the seasonings to taste.