Description
A vibrant roasted vegetable medley with caramelized edges, topped with creamy feta, crunchy walnuts, and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium 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
- 1/2 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 1/4 cup hot honey (or regular honey mixed with a pinch of chili flakes)
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, flipping halfway, until tender and caramelized at the edges.
- While vegetables roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
- Transfer roasted vegetables to a serving platter. Top with crumbled feta and toasted walnuts.
- Drizzle with hot honey just before serving. Toss gently if desired.
Notes
You can customize the seasonings to taste.