Preparation

• Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
• In a large bowl, toss Brussels sprouts, sweet potato, butternut squash, carrots, and beets with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
• Spread vegetables in a single layer on the baking sheets. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
• While vegetables roast, prepare whipped feta by blending feta cheese, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
• For the hot honey, warm honey in a small saucepan over low heat, stir in red pepper flakes, and let infuse for 5 minutes. Remove from heat.
• Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop roughly.
• To serve, spread whipped feta on a platter, top with roasted vegetables, drizzle with hot honey, and sprinkle with walnuts and fresh parsley.