Mediterranean Caramelized Brussels Sprouts & Sweet Potato
with Chili Hot Honey Whipped Feta Dip
This is one of those simple roasted vegetable dishes that tastes like you spent a lot more time on it. The sweet potato turns soft and caramelized, the Brussels sprouts get crisp on the edges, and everything picks up a warm Mediterranean flavor from garlic, oregano, and olive oil. The whipped feta brings the whole dish together. It’s creamy, tangy, salty, and slightly spicy from the chili hot honey. You can serve this as a warm appetizer, a side dish, or even a light meal with warm pita or grilled chicken.
Prep: 15 minutes
Cook: 28 to 32 minutes
Total: 45 minutes
Ingredients
Vegetables
450 g Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cut into small cubes
1 medium red onion, sliced
3 garlic cloves, minced
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chili flakes (optional)
Chili Hot Honey Whipped Feta
200 g feta cheese
½ cup thick yogurt or Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1½ to 2 tbsp hot honey (or honey + chili sauce)
1 small garlic clove, minced
Pinch of salt and pepper
For Serving
Extra hot honey for drizzling
Fresh parsley
Lemon wedges
Warm pita or crusty bread
Instructions
Prep the vegetables. Cut Brussels sprouts in half and cube the sweet potatoes into small, even pieces so everything roasts at the same rate.
Season. Add the sprouts, sweet potatoes, and onion to a large bowl. Toss with olive oil, salt, pepper, smoked paprika, oregano, and chili flakes.
Spread out on a sheet pan. Use the largest pan you have. Crowding leads to steaming instead of caramelizing.
Roast at high heat. Bake at 220°C for 20 minutes.
Add garlic. Remove the pan, sprinkle the minced garlic over the vegetables, and toss lightly.
Roast again. Return to the oven for 8 to 12 more minutes until the sprouts are crisp and the sweet potatoes are browned.
Prepare the whipped feta. Add feta, yogurt, lemon juice, olive oil, garlic, and hot honey to a blender.
Blend until smooth. Scrape the sides and continue blending until creamy. Taste and adjust sweetness or spice.
Plate the dip. Spread the whipped feta onto a shallow bowl or plate. Drizzle more hot honey over it.
Serve. Spoon the hot roasted vegetables over the dip or serve alongside. Finish with parsley and lemon.
Tips
Use high heat for deep caramelization. Anything below 200°C won’t give the same color.
Dry the vegetables before seasoning. Extra moisture prevents browning.
Cut sweet potatoes small. They take longer than Brussels sprouts, so smaller cubes help them cook evenly.
Use a metal sheet pan instead of ceramic to get better crisping.
Add garlic later. This prevents burning, which would make the dish bitter.
Salt at the start. It helps draw out moisture and boosts caramelization.
Taste your feta dip. Some feta brands are saltier, so adjust salt only at the end.
Blend longer than you think. Extra blending makes the feta extra silky.
Serve warm. The contrast between warm vegetables and cool whipped feta is what makes this dish special.
Finish with lemon. A quick squeeze brightens everything and balances the honey.
Variations
Add chickpeas for a more filling, protein-rich option.
Swap vegetables with carrots, pumpkin, or butternut squash.
Make it smoky by adding a dash of chipotle powder to the vegetables.
Add fresh herbs like dill, basil, or mint to the whipped feta.
Use ricotta + feta for a lighter, creamier dip.
Turn it into a bowl with quinoa, orzo, or couscous.
Make it spicy by mixing chili crisp into the honey.
Add toasted nuts like walnuts or pine nuts for crunch.
Serve with grilled chicken to turn it into a full dinner.
Top with pomegranate seeds for color and freshness.
Q&A
Can I make this ahead?
Yes, roast the vegetables earlier in the day and reheat at 200°C for 8 minutes.
Can I use frozen Brussels sprouts?
They won’t caramelize the same way, but you can roast them after thawing and patting dry.
Can I skip hot honey?
Use regular honey with a touch of chili flakes or mild chili oil.
What can I use instead of feta?
Try goat cheese or labneh for a similar creamy-tangy base.
Is yogurt essential?
It makes the dip smooth, but you can swap it with cream cheese or sour cream.
How do I avoid soggy vegetables?
Spread them out and roast at high heat without foil.
Can I air fry this?
Yes. Air fry at 190°C for 12 to 15 minutes, shaking once.
What if my dip tastes too salty?
Add more yogurt or a teaspoon of honey to balance it.
Can I make it vegan?
Use maple syrup instead of honey and a vegan feta or cashew cream dip.
Can I serve this cold?
The dip works cold, but the vegetables are best warm or room temperature.
Nutrition
(Approx per serving)
Calories: 290
Protein: 8 g
Carbs: 32 g
Fat: 15 g
Fiber: 6 g
Sugar: 10 g
Sodium: Moderately high due to feta
(Values will change based on your feta and honey amounts.)
Conclusion
This dish is simple, cozy, and full of Mediterranean flavor. You get caramelized vegetables, a creamy dip with a touch of heat, and a nice balance of sweet and savory. It works for dinner, gatherings, or meal prep, and you can customize it a dozen different ways. Make the vegetables crispy, blend the feta until it’s smooth, and finish with a drizzle of hot honey. It’s an easy recipe that always feels special.