Golden Brussels Sprouts & Carrots with Creamy Feta Drizzle and Hot Honey
Golden Brussels Sprouts & Carrots with Creamy Feta Drizzle and Hot Honey is an easy roasted vegetable side dish with beautifully caramelised edges, creamy feta and a sweet little kick of chilli honey. The Brussels sprouts and carrots roast until tender and golden, then get finished with a tangy feta drizzle and warm hot honey.
Why You’ll Love These Roasted Brussels Sprouts & Carrots
This recipe is simple enough for a weeknight dinner but colourful enough to serve alongside a special meal. The roasted vegetables bring savoury, caramelised flavour, while the creamy feta adds richness and the hot honey gives every bite a sweet and spicy finish.
- Easy to prepare: Everything starts with one baking sheet.
- Beautifully golden: Roasting brings out the natural flavour of the vegetables.
- Creamy and tangy: Feta and Greek yogurt create a simple finishing drizzle.
- Sweet and spicy: Hot honey adds a delicious contrast.
Ingredients
For the Roasted Vegetables
- 2 cups Brussels sprouts, halved (300 g)
- 2 cups carrots, sliced (250 g)
- 3 tablespoons olive oil (45 ml)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
For the Creamy Feta Drizzle
- 1/2 cup feta cheese, crumbled (75 g)
- 2 tablespoons Greek yogurt (30 g / 30 ml)
- 1 teaspoon lemon juice (5 ml)
For the Hot Honey
- 2 tablespoons honey (30 ml)
- 1/4 teaspoon chilli flakes (1 g)
Optional Garnish
- Fresh thyme or parsley
How to Make Golden Brussels Sprouts & Carrots
1. Prepare the Oven
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Season the Vegetables
Add the halved Brussels sprouts and sliced carrots to the baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss well until the vegetables are evenly coated.
3. Roast Until Golden
Spread the vegetables into an even layer. Roast for 25–30 minutes, until the Brussels sprouts and carrots are tender and golden around the edges.
4. Make the Creamy Feta Drizzle
While the vegetables are roasting, combine the crumbled feta, Greek yogurt and lemon juice. Whisk until smooth and creamy.
5. Make the Hot Honey
Add the honey and chilli flakes to a small saucepan. Warm gently over low heat, stirring until combined.
6. Finish the Vegetables
Transfer the roasted Brussels sprouts and carrots to a serving platter. Drizzle generously with the creamy feta mixture, followed by the warm hot honey.
7. Garnish and Serve
Finish with fresh thyme or parsley if desired. Serve warm while the vegetables are golden and the feta drizzle is creamy.
Tips for the Best Roasted Vegetables
- Give the vegetables space: Spread them into an even layer so they roast and caramelise properly.
- Cut evenly: Similar-sized pieces help the Brussels sprouts and carrots cook at roughly the same rate.
- Don’t skip the finishing drizzle: The creamy feta and hot honey are what give this simple vegetable dish its signature flavour.
What to Serve with Brussels Sprouts & Carrots
These roasted vegetables make a versatile side dish for lunch or dinner. Serve them warm alongside your favourite main course, or add them to a larger spread of roasted vegetables and salads.
The combination of golden vegetables, creamy feta and hot honey also makes a lovely addition to a Mediterranean-inspired meal.
Frequently Asked Questions
Can I prepare the vegetables ahead of time?
The vegetables are best served warm shortly after roasting so they retain their roasted texture. The feta drizzle and hot honey can be prepared while the vegetables cook.
Can I use another vegetable?
This recipe is written specifically for Brussels sprouts and carrots. If you change the vegetables, cooking times may vary.
Can I adjust the heat in the hot honey?
Yes. The chilli flakes can be adjusted according to your preferred level of heat.
What does the feta drizzle taste like?
The feta provides a salty, tangy flavour, while Greek yogurt makes the mixture creamy and the lemon juice adds brightness.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Calories | Approx. 310 kcal per serving |
Final Thoughts
Golden Brussels Sprouts & Carrots with Creamy Feta Drizzle and Hot Honey turns simple roasted vegetables into a vibrant and flavourful side dish. The golden edges, creamy feta and sweet chilli honey create a delicious balance of savoury, tangy, sweet and spicy flavours.
Serve it warm straight from the oven and finish with fresh thyme or parsley for an easy dish that’s as beautiful as it is satisfying.
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Golden Brussels Sprouts & Carrots with Creamy Feta Drizzle and Hot Honey
- Total Time: 40 minutes
Description
Golden Brussels Sprouts & Carrots with Creamy Feta Drizzle and Hot Honey is an easy roasted vegetable side dish with beautifully caramelised edges, creamy feta and a sweet little kick of chilli honey. The Brussels sprouts and carrots roast until tender and golden, then get finished with a tangy feta drizzle and warm hot honey.
Ingredients
2 cups Brussels sprouts, halved (300 g)
2 cups carrots, sliced (250 g)
3 tablespoons olive oil (45 ml)
1 teaspoon salt (6 g)
1/2 teaspoon black pepper (2 g)
1/2 cup feta cheese, crumbled (75 g)
2 tablespoons Greek yogurt (30 g / 30 ml)
1 teaspoon lemon juice (5 ml)
2 tablespoons honey (30 ml)
1/4 teaspoon chilli flakes (1 g)
Fresh thyme or parsley, optional
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Add the halved Brussels sprouts and sliced carrots to the baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss well until the vegetables are evenly coated.
3. Spread the vegetables into an even layer. Roast for 25–30 minutes, until the Brussels sprouts and carrots are tender and golden around the edges.
4. While the vegetables are roasting, combine the crumbled feta, Greek yogurt and lemon juice. Whisk until smooth and creamy.
5. Add the honey and chilli flakes to a small saucepan. Warm gently over low heat, stirring until combined.
6. Transfer the roasted Brussels sprouts and carrots to a serving platter. Drizzle generously with the creamy feta mixture, followed by the warm hot honey.
7. Finish with fresh thyme or parsley if desired. Serve warm while the vegetables are golden and the feta drizzle is creamy.
Notes
Spread the vegetables into an even layer so they have enough space to roast and caramelise properly.
Cut the Brussels sprouts and carrots into similar-sized pieces so they cook at roughly the same rate.
The creamy feta and hot honey are the signature finishing elements of this dish.
The vegetables are best served warm shortly after roasting so they retain their roasted texture.
The feta drizzle and hot honey can be prepared while the vegetables cook.
The chilli flakes can be adjusted according to your preferred level of heat.
The feta provides a salty, tangy flavour, while Greek yogurt makes the drizzle creamy and lemon juice adds brightness.
This recipe is written specifically for Brussels sprouts and carrots. Changing the vegetables may affect the cooking time.
Serve alongside your favourite main course, roasted vegetables, salads or as part of a Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
