Caramelized Brussels Sprouts, Sweet Potato, Butternut Squash, Carrot & Beet Medley with Feta, Toasted Walnuts & Hot Honey Drizzle

This roasted vegetable medley features Brussels sprouts, sweet potatoes, butternut squash, carrots, and beets. Topped with feta, walnuts, and a spicy honey drizzle, it makes a flavorful side dish.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 people

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

For the roasted vegetable medley

300 g Brussels sprouts, trimmed and halved
300 g sweet potato, peeled and cubed
300 g butternut squash, peeled and cubed
200 g carrots, sliced into thick rounds
200 g beets, peeled and cubed
3 tablespoon olive oil (45 ml)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme or rosemary

For the toppings

75 g feta cheese, crumbled
40 g walnuts, roughly chopped and toasted

For the hot honey drizzle

3 tablespoon honey (45 ml)
½–1 teaspoon red chili flakes to taste
1 teaspoon apple cider vinegar or lemon juice (5 ml)

Equipment

Oven
Baking sheet

Method

Preheat your oven to 425°F (220°C).
In a large bowl, combine the Brussels sprouts, sweet potato, butternut squash, carrots, and beets. Drizzle with olive oil, salt, pepper, smoked paprika, and thyme or rosemary. Toss until evenly coated.
Spread the vegetable mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
While the vegetables roast, prepare the hot honey drizzle by mixing honey, chili flakes, and apple cider vinegar or lemon juice in a small bowl.
Once the vegetables are done, remove them from the oven and sprinkle with feta and toasted walnuts. Drizzle the hot honey mixture over the top before serving.

Notes

For extra flavor, garnish with fresh thyme or parsley and a sprinkle of lemon or orange zest.