Description
A vibrant, savory-sweet side dish featuring crispy caramelized vegetables, creamy feta, crunchy walnuts, and a spicy honey drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium zucchini, sliced into half-moons
- 3 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/3 cup walnuts, roughly chopped
- 1/3 cup crumbled feta cheese
- 2 tbsp honey
- 1/2 tsp red pepper flakes
- 1 tbsp fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts and zucchini with 2 tbsp olive oil, salt, black pepper, and smoked paprika until evenly coated. Spread in a single layer on the baking sheet.
- Roast for 20-25 minutes, stirring halfway, until vegetables are tender and caramelized at the edges.
- While vegetables roast, heat remaining 1 tbsp olive oil in a small skillet over medium heat. Add walnuts and toast for 3-4 minutes, stirring often, until fragrant and lightly browned. Remove from heat.
- In a small microwave-safe bowl, combine honey and red pepper flakes. Microwave for 15-20 seconds until warm and runny, or heat gently in a saucepan.
- Transfer roasted vegetables to a serving dish. Top with toasted walnuts, crumbled feta, and a drizzle of hot honey. Finish with a squeeze of fresh lemon juice and serve warm.
Notes
You can customize the seasonings to taste.