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.
Ingredients:
- 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)
Directions:
- Preheat the oven to 400°.
- 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).
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper and roast for ~40 minutes (flipping halfway through).
- 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.
- Spread the feta mixture on a platter and arrange the vegetables on top.
- 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.