Honey Roasted Carrots with Whipped Feta
Cue an elegant but secretly easy-as-ever appetizer or side dish! This nourishing recipe allows even the carrot-averse amongst your friends or family to go back for seconds. I was eating the citrusy whipped feta by the spoonful and relishing in how the carrots slice apart so easily— no knife needed! They’re coated in a spicy seasoning mixture, balanced with the creaminess of the feta and drizzles of sweet honey at the end. A total match made in heaven and sure to be a side dish that’s the star of the meal!
Ingredients:
8 large carrots
3 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp of each: chili powder, garlic powder, pepper, smoked paprika
1 tbsp balsamic vinegar
2 tsp raw honey
Whipped Feta:
3/4 cup feta (about 6 ounces)
1/2 cup greek yogurt, unsweetened
1 lemon, juiced
3 tbsp fresh parsley, plus more for garnish
Directions:
Preheat the oven to 400°F and line a baking sheet with parchment paper, or grab an oven-safe glass dish.
Peel your carrots and trim the tops. It’s personal preference on whether to chop the tops off completely or leave a little bit during cooking for aesthetic purposes when serving. Once prepared, place the carrots on your dish.
In a small bowl, stir all of the spices together and coat the carrots in the oil and spice mixture. Transfer to the oven and let them roast for about 30 minutes.
Meanwhile, prepare the whipped feta: add all four ingredients to a food processor, or use a bowl and hand mixer, to combine everything. Set this aside until the carrots are done cooking and have cooled for at least 5 minutes.
Spread the whipped feta across the base of your serving platter of choice. Distribute the roasted carrots on top. Garnish with balsamic vinegar, honey and fresh parsley. Enjoy!
