Oven-Roasted Brussels Sprouts with Potatoes, Walnuts and Feta
Crispy oven-roasted Brussels sprouts and potatoes meet walnuts, feta and a spicy mustard-yogurt dressing. An autumnal plate that is filling and ready in under half an hour.
By yumbelo · 1 servings · 28 minutes
Ingredients
- 150 g Brussels sprouts
- 150 g waxy potatoes
- 1 tbsp rapeseed oil
- 1 tsp dried thyme
- 1 pinch salt
- 1 pinch pepper
- 20 g walnut kernels
- 40 g feta
- 2 tbsp plain yogurt
- 1 tsp medium-hot mustard
- 1 tsp honey
- 1 tsp lemon juice
Method
- Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
- Wash the potatoes and cut them into pieces about 1.5 cm in size. Trim the Brussels sprouts, remove the outer leaves and halve the sprouts.
- Toss the potatoes and Brussels sprouts with the rapeseed oil, thyme, salt and pepper, spread them on the tray and roast in the oven for 20 to 25 minutes, until everything is golden brown and cooked through.
- Toast the walnuts in a small pan without fat for 2 to 3 minutes, until they smell fragrant, and chop them coarsely.
- For the dressing, stir together the yogurt, mustard, honey and lemon juice in a small bowl and season with a pinch of salt.
- Transfer the roasted vegetables to a plate, crumble the feta over them, sprinkle the walnuts on top and drizzle the dressing over everything.