Description
Roasted fall vegetables with creamy feta, toasted pecans, and a sweet-spicy hot honey drizzle. A colorful, cozy side dish perfect for weeknight dinners and holiday tables.
Ingredients
2 medium sweet potatoes, peeled and cubed
3 cups butternut squash, cubed
2 cups Brussels sprouts, halved
3 medium carrots, sliced
1 medium beet, peeled and cubed
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and black pepper, to taste
3/4 cup feta cheese, crumbled
1/2 cup pecans, toasted
2-3 tbsp hot honey
Instructions
1. Preheat oven to 425°F (220°C) and line a large baking sheet.
2. Add sweet potatoes, butternut squash, Brussels sprouts, carrots, and beet to the baking sheet.
3. Drizzle with olive oil and season with garlic, thyme, smoked paprika, salt, and black pepper.
4. Toss well to coat the vegetables evenly, then spread them into a single layer.
5. Roast for 30-40 minutes, turning once halfway through, until tender and caramelized around the edges.
6. Meanwhile, toast the pecans in a dry skillet over medium-low heat for several minutes, stirring frequently.
7. Transfer the roasted vegetables to a serving platter and scatter the toasted pecans and crumbled feta over the top.
8. Drizzle with hot honey just before serving.
9. Serve warm and enjoy.
Notes
Cut the vegetables into similar-sized pieces so they roast evenly.
Do not overcrowd the baking sheet or the vegetables may steam instead of caramelizing.
Use walnuts instead of pecans if preferred.
For a milder version, replace hot honey with regular honey or maple syrup.
Add fresh parsley, oregano, or lemon zest for extra Mediterranean flavor.
Keep feta, pecans, and hot honey separate when storing leftovers and add them after reheating.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American