Description
A colourful, flavour-packed vegetable dish featuring tender honey-roasted sweet potato, pumpkin, and Brussels sprouts served over creamy whipped feta and finished with toasted pistachios, juicy pomegranate, fresh herbs, and a bright honey-lemon-balsamic drizzle.
Ingredients
For the Roasted Vegetables
2 cups sweet potato, peeled and cubed (300 g)
2 cups pumpkin, peeled, seeded, and cubed (280 g)
2 cups Brussels sprouts, trimmed and halved (180 g)
3 tbsp olive oil (45 ml)
2 tbsp honey (42 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Whipped Feta
1 cup crumbled feta cheese (150 g)
1/2 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 tsp honey (7 g)
1–2 tbsp water, as needed
For the Pistachio Topping
1/2 cup shelled pistachios, roughly chopped (60 g)
1/4 cup pomegranate arils (40 g)
1 tbsp fresh parsley, chopped (4 g)
1 tbsp fresh thyme leaves (3 g)
For the Honey Lemon Drizzle
1 tbsp honey (21 g)
1 tbsp fresh lemon juice (15 ml)
1 tsp balsamic vinegar (5 ml)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Add the cubed sweet potato, pumpkin, and halved Brussels sprouts to a large bowl. Drizzle with olive oil and honey, then add the garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper.
3. Toss thoroughly until all the vegetables are evenly coated with the oil, honey, and seasonings.
4. Spread the vegetables across the prepared baking sheet in a single layer, leaving space between the pieces to encourage browning.
5. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until tender in the centre and golden with caramelised edges.
6. While the vegetables roast, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice, minced garlic, and honey to a food processor.
7. Blend for 1–2 minutes until smooth and creamy. Add water a little at a time if needed until the feta reaches a soft, spreadable consistency.
8. Toast the pistachios in a dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
9. Make the honey lemon drizzle by whisking together the honey, fresh lemon juice, and balsamic vinegar until smooth and well combined.
10. Spread the whipped feta across a large serving platter, creating a generous creamy base.
11. Arrange the warm roasted sweet potato, pumpkin, and Brussels sprouts over the whipped feta.
12. Scatter the toasted pistachios and pomegranate arils evenly over the roasted vegetables.
13. Drizzle the honey-lemon-balsamic mixture over the top and finish with fresh parsley and thyme leaves.
14. Serve warm or slightly cooled, allowing the creamy feta, caramelised vegetables, crunchy pistachios, and fresh pomegranate to come together in every serving.
Notes
Cut the sweet potato and pumpkin into similarly sized cubes so they cook evenly.
Give the vegetables plenty of space on the baking sheet to encourage browning and caramelisation.
Turn the vegetables halfway through roasting for more even browning.
Stir the pistachios frequently while toasting because nuts can burn quickly.
Add water gradually to the whipped feta until it reaches a smooth, soft consistency that is easy to spread.
The whipped feta can be prepared ahead and refrigerated until ready to assemble.
Roasted vegetables can also be prepared ahead and gently reheated before serving.
Add the pistachios, pomegranate, herbs, and drizzle after reheating for the best texture.
Walnuts or pecans can be used instead of pistachios.
Reduce the amount of honey slightly in the vegetables or drizzle if you prefer a less sweet dish.
For the best presentation, spread the whipped feta on the platter first and arrange the roasted vegetables over it.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean