Description
A colourful and flavour-packed roasted vegetable platter featuring caramelised carrots and sweet potatoes, creamy whipped feta, crunchy hot honey pistachios, juicy pomegranate, fresh herbs, and a sweet-spicy finish.
Ingredients
For the Roasted Vegetables:
3 cups sweet potatoes, peeled and cubed (450 g)
3 cups carrots, peeled and cut into thick slices (375 g)
3 tbsp olive oil (45 ml)
1 tbsp hot honey (21 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Whipped Feta:
1 cup crumbled feta cheese (150 g)
½ cup Greek yogurt (120 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove, minced (3 g)
1–2 tbsp water, as needed
For the Pistachio Topping:
¾ cup shelled pistachios, roughly chopped (90 g)
1 tbsp hot honey (21 g)
¼ tsp smoked paprika (0.5 g)
Pinch of kosher salt
For Garnish:
½ cup pomegranate arils (85 g)
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp extra hot honey (21 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the cubed sweet potatoes and sliced carrots in a large bowl. Add the olive oil, hot honey, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss well until every piece is evenly coated.
2. Spread the seasoned vegetables across the prepared baking sheet in a single layer, leaving a little space between the pieces. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until the sweet potatoes are tender and the carrots are golden and caramelised around the edges.
3. While the vegetables are roasting, add the feta cheese, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes, or until smooth and creamy. Add water a little at a time if needed until the whipped feta reaches a soft, spreadable consistency.
4. Place the chopped pistachios in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Keep a close eye on them so they do not burn.
5. Add the hot honey, smoked paprika, and a pinch of kosher salt to the skillet. Stir for 30–60 seconds, allowing the pistachios to become glossy and evenly coated. Remove the skillet from the heat.
6. Spread the whipped feta evenly across a large serving platter. Arrange the warm roasted carrots and sweet potatoes over the feta, creating an even layer while allowing some of the creamy feta to remain visible.
7. Scatter the hot honey pistachios and pomegranate arils over the roasted vegetables. Drizzle the remaining hot honey over the top, then finish with fresh parsley and thyme leaves.
8. Serve the platter warm or at room temperature. For the best texture, serve soon after assembling so the pistachios remain crunchy and the roasted vegetables retain their warmth.
Notes
Spread the carrots and sweet potatoes in a single layer so they roast and caramelise instead of steaming. Keep the sweet potato cubes and carrot pieces relatively similar in size so they cook at a similar rate. Toast the pistachios over medium-low heat and stir frequently because nuts can brown quickly. Add the water gradually to the whipped feta until it reaches a smooth, creamy, spreadable consistency. Assemble the platter just before serving to keep the pistachios crisp and the pomegranate fresh. Adjust the finishing hot honey depending on how sweet and spicy you want the dish to be. Butternut squash can be used in place of the sweet potatoes. Cut it into similarly sized pieces so it roasts evenly with the carrots. The whipped feta can be prepared ahead and kept chilled until ready to assemble. Let it soften slightly before spreading if it becomes very firm. The pistachio topping can also be prepared ahead. Let it cool before storing and add it shortly before serving to help retain its crunch. Serve the roasted vegetable platter with roasted chicken, grilled meats, salads, grains, or flatbreads. The roasted vegetables can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean