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