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Roasted Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato with Whipped Feta, Hot Honey & Crunchy Walnuts

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A vibrant sheet pan of roasted vegetables topped with creamy whipped feta, spicy-sweet hot honey, and crunchy walnuts.

Ingredients

Scale
  • For the Roasted Vegetables:
  • 1 medium butternut squash, peeled and cubed (1/2 inch)
  • 2 large carrots, peeled and sliced into rounds
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed (1/2 inch)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • For the Whipped Feta:
  • 8 oz feta cheese, crumbled
  • 4 oz cream cheese, softened
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons milk or cream
  • For the Hot Honey:
  • 1/4 cup honey
  • 1/2 teaspoon red pepper flakes
  • For Serving:
  • 1/2 cup walnuts, toasted and roughly chopped
  • Fresh thyme or parsley, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the cubed butternut squash, carrots, Brussels sprouts, and sweet potato. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Toss until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  4. While the vegetables roast, make the whipped feta. In a food processor, combine the feta, cream cheese, olive oil, lemon juice, garlic, and milk. Blend until smooth and creamy. Set aside.
  5. Make the hot honey by warming the honey in a small saucepan over low heat. Stir in the red pepper flakes and let infuse for 5 minutes. Remove from heat.
  6. Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool, then roughly chop.
  7. To serve, spread the whipped feta on a serving platter. Top with the roasted vegetables. Drizzle with hot honey and sprinkle with toasted walnuts and fresh herbs.

Notes

Vegetables can be cut ahead of time and stored in the fridge. Whipped feta can be made 1-2 days in advance.

Nutrition

Find it online: https://cheerychop.com/roasted-vegetable-medley-whipped-feta-hot-honey/