Roasted Vegetables with Herbed Feta Pistachio and Pomegranate
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
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coriander seeds
- 8 ounces feta
- 3 tablespoons Greek yogurt
- 1 tablespoon honey
- Zest and juice of 1 lemon
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup pistachios, toasted and chopped
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments