Print

Pistachio Brussels Sprout Skewers with Roasted Carrots & Whipped Feta Dip

Print Recipe

Brussels sprouts and carrots are roasted, then skewered and served with a creamy whipped feta dip and crunchy pistachios.

Ingredients

Scale
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 lb baby carrots, scrubbed and tops trimmed
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 8 oz feta cheese, crumbled
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk
  • 1/2 cup shelled pistachios, chopped
  • Wooden skewers, soaked in water

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss Brussels sprouts and carrots with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
  3. Roast for 20-25 minutes until tender and caramelized, stirring halfway.
  4. While vegetables roast, make whipped feta: In a food processor, blend feta cheese, Greek yogurt, and milk until smooth and creamy. Season with pepper.
  5. Thread roasted Brussels sprouts and carrots onto soaked skewers.
  6. Sprinkle skewers with chopped pistachios.
  7. Serve skewers with whipped feta dip on the side.

Notes

Soak wooden skewers in water for 30 minutes before using to prevent burning.

Nutrition

Find it online: https://cheerychop.com/pistachio-brussels-sprout-skewers-recipe/