ROASTED SWEET ROOT VEGETABLES w/ HOT HONEY FETA
- WineCheeseScallops
- Jul 3
- 5 min read
Say hello to your new favorite fall side dish! These Roasted Sweet Root Vegetables with Hot Honey and Feta combine the cozy warmth of garam masala-spiced sweet potatoes and carrots with the sweet heat of hot honey and the tangy creaminess of crumbled feta. Finished with earthy rosemary and just a touch of brown sugar, this dish is layered with flavor, texture, and vibrant color.
Whether you're serving it for a casual weeknight dinner or dressing up your holiday table, this recipe delivers a beautiful contrast of sweet, savory, and spicy. And best of all? It comes together with minimal effort—perfect for busy cooks who still want something bold and impressive on the plate.
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Sweet Potatoes
These nutrient-dense root vegetables bring a natural sweetness and hearty texture that holds up beautifully to roasting. Packed with fiber, beta-carotene, and vitamin C, sweet potatoes are not only delicious but also a healthful base for this dish. When diced and roasted, they caramelize around the edges, adding rich depth and irresistible flavor.
Garam Masala
This warm, aromatic spice blend typically used in Indian cuisine brings an unexpected and exciting twist to the dish. With notes of cinnamon, cardamom, cumin, and clove, garam masala infuses the vegetables with cozy spice that pairs perfectly with the brown sugar, hot honey, and feta. It’s a seasoning that transforms simple roasted veggies into something truly special.
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Recipe Inspiration | ROASTED SWEET ROOT VEGETABLES W/ HOT HONEY FETA
This dish was inspired by a mix of fall flavors and a desire to elevate roasted vegetables beyond the basics. Hot honey has been trending for a few years now, and for good reason—it adds just the right kick of heat to balance sweetness and richness. Combining it with garam masala and rosemary brings a fusion of flavors that feels both comforting and unexpected.
We wanted to create a vegetable side dish that can hold its own next to a main course—or even be the main course if served over a grain bowl or salad. The creamy, salty feta adds just enough contrast to cut through the sweetness and spice, while the roasted rosemary ties it all together with an herbaceous finish.
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Tips, Serving Suggestions, or Storage Advice
Use a large baking sheet to give the veggies room to roast properly—crowding causes steaming instead of crisping.
Cut vegetables evenly for consistent cooking; this prevents some pieces from burning while others are undercooked.
Try adding parsnips or beets for more variety in flavor and color.
Use real hot honey or mix honey with a dash of red pepper flakes as a substitute.
Don’t skip the feta! It balances the dish beautifully and adds creaminess.
Make it a meal by serving over couscous, quinoa, or a hearty green like kale.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or oven to keep the roasted texture intact—avoid microwaving if possible.
Use high-quality olive oil for best flavor; this dish highlights the oil you choose.
Fresh rosemary is key—dried won’t deliver the same punch of flavor or aroma.
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Unique Recipe Qualities
Sweet, savory, spicy, and salty—all in one dish.
A creative twist on traditional roasted vegetables.
Features the trendy and flavorful hot honey.
Balanced by the richness of feta and the warmth of garam masala.
Easy to prepare with just one pan and simple steps.
Beautifully colorful for any holiday or dinner table.
Flexible—serve as a side or a vegetarian main.
Naturally gluten-free and easy to make dairy-free (just omit the feta).
Packed with nutrients from sweet potatoes and carrots.
Ideal for meal prep or make-ahead entertaining.
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Roasted Sweet Root Vegetables with Hot Honey and Feta
Ingredients:
2 sweet potatoes, large diced
4–5 carrots, sliced
3–4 tablespoons high-quality extra virgin olive oil
2 tablespoons garam masala
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons brown sugar
2–4 oz feta cheese, crumbled or grated
2 fresh rosemary sprigs, finely chopped
Store-bought hot honey, to taste
Instructions:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the diced sweet potatoes and sliced carrots with olive oil, garam masala, salt, pepper, and brown sugar until well coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast for 15 minutes, then stir and roast for an additional 15 minutes, or until the vegetables are tender and lightly caramelized.
Transfer half of the roasted vegetables to a serving dish. Drizzle with hot honey and sprinkle with half the feta.
Add the remaining vegetables on top, and repeat with more hot honey and the remaining feta.
Garnish with chopped rosemary. Serve warm.
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FAQ
Can I use different vegetables?
Absolutely! Try parsnips, turnips, red onion, or even beets. Just keep all pieces similar in size for even roasting.
What’s a good hot honey brand?
Mike’s Hot Honey is a popular option, but any quality hot honey works. You can also make your own by adding red pepper flakes to regular honey and gently warming it.
Can this be made ahead of time?
Yes! Roast the vegetables in advance and reheat in the oven before serving. Add the hot honey and feta just before plating for best results.
Is this dish spicy?
It has a mild heat, but you can control the spice level by adjusting how much hot honey you use.
Can I make it vegan?
Yes—just skip the feta or use a plant-based alternative.
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