Roasted Fall Vegetables with Whipped Feta

Overhead plate of roasted fall vegetables

Roasted Fall Vegetables with Whipped Feta

Course: Side Dish

Cuisine: Greek

Prep Time: 15

Cook Time: 1

Servings:

Calories: 314kcal

Author: Edyta

When it comes to cozy seasonal dishes, roasted fall vegetables are hard to beat. They’re tender, caramelized, and full of that naturally sweet flavor that only roasting brings out. Add a generous layer of whipped feta underneath, and suddenly you’ve turned your everyday veggies into the ideal appetizer or side dish for any fall gathering or holiday meal.

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Ingredients

For the Vegetables

2 tbsp extra virgin olive oil
8 oz button mushrooms quartered
½ lb Brussels sprouts halved
5 medium shallots halved or quartered
14 oz butternut squash cubed
salt and pepper to taste

For the Whipped Feta

7 oz feta cheese in brine
½ cup Greek yogurt whole or 2%
1 tbsp lemon juice freshly squeezed
4-5 tbsp extra virgin olive oil adjust for desired smoothness

To Finish

2 tbsp pine nuts
parsley for garnish

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C).
Spread 1 tablespoon of olive oil on a large rimmed baking sheet.
Add the mushrooms, Brussels sprouts, shallots, and butternut squash to the sheet.
Drizzle another tablespoon of olive oil over the vegetables and season with salt and pepper.
Roast in the oven for 1 hour.
Halfway through roasting, remove the tray, toss the vegetables to mix, and return to the oven.

Prepare the Feta Dip

Place the feta in a food processor. Add Greek yogurt and lemon juice, and blend until nearly smooth.
With the processor running, add 2-3 tablespoons of olive oil and blend further. Adjust the consistency by adding up to 5 tablespoons of olive oil if needed.
Season with pepper (salt is usually unnecessary as feta is salty), but add more if desired.

Assemble

Spread the whipped feta on a serving plate.
Top with the roasted vegetables.
Sprinkle with pine nuts and parsley and serve as an appetizer or side dish.

Nutrition