Ingredients
Roasted Vegetables:
2 medium sweet potatoes, peeled and cubed (450 g / 1 lb)
4 heads baby bok choy, halved lengthwise (300 g / 10.5 oz)
3 tablespoons olive oil (45 ml)
Salt and black pepper to taste
1/2 teaspoon smoked paprika (1 g)
Garlic:
5 cloves garlic, thinly sliced (15 g / 0.5 oz)
Toppings:
150 g feta cheese, crumbled (5 oz)
Hot Honey:
3 tablespoons honey (45 ml / 60 g)
1/2 teaspoon chili flakes (1 g)
Optional Garnish:
Sesame seeds (1 teaspoon / 3 g)
Fresh parsley or cilantro, chopped (5 g)
Instructions
Preheat oven to 425°F / 220°C. Line a large baking sheet with parchment paper.
In a large bowl, toss sweet potatoes with 2 tablespoons olive oil, salt, black pepper, and smoked paprika.
Spread evenly on the baking sheet and roast for 25 minutes, stirring once halfway.
Remove tray from oven and add bok choy, sliced garlic, and remaining olive oil.
Toss gently and return to oven for 12–15 minutes, until bok choy is tender and edges are caramelized and garlic is golden.
Meanwhile, warm honey and chili flakes together in a small saucepan over low heat for 1–2 minutes. Do not boil.
Remove vegetables from oven and transfer to a serving dish.
Sprinkle with crumbled feta and drizzle generously with hot honey.
Finish with sesame seeds and fresh herbs if desired. Serve warm.