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Roasted vegetables with whipped feta and toasted pine nuts

This dish offers a delicious and colorful way to enjoy seasonal winter vegetables, which are packed with many beneficial antioxidants such as betanin, carotenoids, alpha-lipoic acid, and vitamin C. Additionally, the creamy whipped feta and Greek yogurt provide an excellent protein and calcium boost, while taking this recipe to new flavor heights.
Makes a beautiful side dish when served with lean protein (animal or plant-based) and a leafy green salad. 
Makes 6 servings.


  • 1lb/~5 rainbow carrots 
  • ½lb /~2 cups Brussels sprouts (halved) 
  • ½lb/~1 cup beets
  • ¼lb/~1 cup butternut squash
  • 1 tbsp avocado oil
  • 1 tbsp rosemary (chopped)
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • 8 oz feta
  • ½ cup nonfat Greek yogurt
  • 1 tsp honey
  • Zest and juice of ½ lemon
  • ¼ cup fresh parsley (chopped)
  • 2 tbsp chives (chopped) 
  • 3 tbsp pine nuts/nut of choice (toasted)


  1. Preheat the oven to 400°. 
  2. Chop the carrots lengthwise into halves or quarters (depending on size). Chop the butternut squash into 1-inch pieces and the beets into ½-inch pieces. Place the veggies in a large bowl and toss with avocado oil, rosemary, onion powder, and pepper. *NOTE: the beets may bleed, to keep the other vegetables their bright colors, roast beets separately (on their own on one side of the pan).
  3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper and roast for ~40 minutes (flipping halfway through).
  4. Meanwhile, combine the feta, yogurt, honey, lemon zest and lemon juice in a food processor until creamy. Chop the parsley and chives and stir into the mixture. 
  5. Spread the feta mixture on a platter and arrange the vegetables on top.
  6. Sprinkle with the pine nuts. 

To get more recipe ideas and expert information on what great nutrients you can add to your diet, book an appointment with a registered dietitian.

Recipe offered by Melissa Goldsmith, RD (Registered Dietitian) for TELUS Health.