Description
A savory and sweet roasted vegetable dish featuring crispy Brussels sprouts and tender sweet potatoes, served with a tangy, spicy whipped feta dip.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 8 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 2 tbsp chili hot honey
- 1 clove garlic, minced
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until caramelized and tender.
- While vegetables roast, combine feta, Greek yogurt, chili hot honey, garlic, and lemon juice in a food processor. Blend until smooth and creamy.
- Serve roasted vegetables warm with the whipped feta dip on the side.
Notes
You can customize the seasonings to taste.