Roasted Vegetables with Whipped Feta, Pistachio, and Pomegranate

The perfect holiday side! I love all of the bright colors and the flavors, the creamy feta, and the pop of sweetness from the pomegranates. Super festive and delicious.

Roasted Vegetables with Whipped Feta, Pistachio, and Pomegranate

35 minutes 1 hour 10 minutes 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
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 8 ounces feta cheese
• 3 tablespoons Greek yogurt
• 1 tablespoon honey
• Zest and juice of one lemon
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh parsley leaves, chopped
• 2 tablespoons fresh chives, chopped
• ½ cup pomegranate seeds
• ¼ cup pistachios, toasted and chopped

Instructions

1. Preheat the oven to 425ºF. Place a rimmed baking sheet in the oven to preheat.
2. 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. Carefully remove the hot baking sheet from the oven and spread the vegetables evenly (they should sizzle). Roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
3. 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. Spread the feta mixture on a platter.
4. Arrange the roasted vegetables on top of the feta. Sprinkle the herbs, pomegranate seeds, and pistachios over the top and finish with a drizzle of olive oil.

xoKatie