| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound rainbow carrots, cut on a bias into 1-inch chunks
- 1 pound multicolored mini creamer potatoes, larger ones halved
- 1 pound Brussels sprouts, halved
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coriander seeds
- 8 ounces feta
- 3 tablespoons Greek yogurt
- 1 tablespoon honey
- Zest and juice of 1 lemon
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup pistachios, toasted and chopped
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
- Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don’t want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 368 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 13 g |
| Cholesterol | 35 mg |
| Sodium | 752 mg |
Reviews
DELICIOUS! I was looking for something different to do with roasted veggies, and this was it! I didn’t have corriander, so I left it out, but everything else was per the recipe. This was a side to our Prime Rib Christmas dinner. Thank you!
My husband spit it out. Said it was terrible and so did my son.
Loved! Timing and proportions were perfect.
I’ve made this dish twice now and the 2nd time was even better than the first. Both times I substituted ricotta for the feta and stuck to the recipe the first time minus the feta. 2nd time again ricotta substitute and left out the yogurt, pistachios and pomegranate seeds and added a few more Brussel sprouts, perfection!
I did not like the pomegranate seeds, felt like eating grape nuts cereal.
I have tried many recipes from various chefs on the Food Network, and I have never written a review. This recipe is SO incredible that it prompted me to write one! If you like vegetables and feta, you will love this. When I was making it, I wasn’t sure about putting the pistachios and pomegranates on top, but I decided to risk it and they were such a wonderful surprise! The leftovers are delicious, too, either cold from the fridge or heated just a few seconds in the microwave. This recipe is AMAZING!
I made this dish as a first course to replace the normal salad we have for Christmas dinner. I substituted turnips for the potatoes, since we were having a potato casserole with the main course. Everyone including my husband (who only likes 3 vegetables) cleaned their plates! The dressing was so amazing, I made it again to go atop a green salad (adding a little water to make it more pourable) the next week, and it was fantastic! Thanks Katie Lee for such a great recipe! My family wants to make it a Christmas Dinner tradition! Next time I make it, I’ll use the rainbow potatoes.
Outstanding. This is a showpiece.
Made these for Christmas dinner and they were a huge hit! Definitely adding this one to the rotation. Thanks Katie!
This dish is just EXQUISITE!!! Usually, I can review recipes and see where improvements are needed…NOT this one! This recipe is balanced, flavor-packed, visually appealing and with incredible texture. I followed the recipe exactly and….I am in love. My picky family devoured this dish and I was scraping the feta mixture from my plate, the serving platter ad the food processor. This dish is a 10!!!
Love this dish! The feta, yogurt and herb mixture is absolutely delicious.