Smoky Roasted Sprouts and Leeks with Feta and Thyme

Name: Rukmini Iyer Smoky Roasted Sprouts | Easy Vegetarian Recipes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 large leeks, cut diagonally into 2cm slices; 350g Brussels sprouts, halved; 1 red onion, cut into eighths; 2 tbsp olive oil; 2 tsp smoked paprika; 100g feta, crumbled; A large handful of fresh lemon thyme; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; A pinch of sea salt flakes; A handful of fresh coriander leaves; warm tortillas; sour cream or natural yogurt

by Rukmini Iyer from The Roasting Tin Around The World

Soft, roasted leeks and crispy Brussels sprouts are brightened up with a fresh lemon dressing in this easy vegetarian traybake.

Vegetarian Tray Bake

Serves 4

Total 50 min

Prep 10 min

Cook 40 min

Easy

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Discover more delicious Brussels Sprout recipes

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Introduction from Rukmini Iyer

This is such a quick and easy filling for tortillas – the leeks go all melty, the sprouts crisp up, and the flavour of baked feta and thyme against both makes this a moreish regular at my dinner table. I’d suggest this along with chipotle roasted mushrooms and potatoes if you’re doing a vegetarian taco night.

Ingredients

2 large leeks, cut diagonally into 2cm slices

350g Brussels sprouts, halved

1 red onion, cut into eighths

2 tbsp olive oil

2 tsp smoked paprika

100g feta, crumbled

A large handful of fresh lemon thyme

For the dressing:

1 tbsp extra virgin olive oil

1 tbsp lemon juice

A pinch of sea salt flakes

To serve:

A handful of fresh coriander leaves

warm tortillas

sour cream or natural yogurt

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the leeks, sprouts and red onion into a roasting tin large enough to hold them all in one layer, then stir through the olive oil and smoked paprika. Scatter over the feta and thyme, then transfer to the oven and roast for 35–40 minutes, until the sprouts and leeks are cooked through and are just turning golden brown.

Mix together the extra virgin olive oil, lemon juice and salt, and pour all over the vegetables. Taste and adjust the lemon juice and salt as needed, then scatter over the coriander. Serve with warm tortillas and sour cream or yogurt.

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