- VE
- GF
- LC
Roasted Carrots with Whipped Feta
A drizzle of hot honey takes these roasted carrots over the top. Paired with a creamy, whipped feta, this side dish is beautifully paired with your favorite protein (think roasted chicken or grilled salmon filets). The flavor, with a hint of heat, is so well balanced and makes the idea of eating your veggies so delightful.
Ingredients
Instructions
- Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Step 2
Cut carrots in half, lengthwise. Add to a bowl with 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon smoked paprika. Toss to combine. Place in a single layer on lined baking sheet.
- Step 3
Roast carrots in the oven for 25 minutes, flipping halfway through.
- Step 4
Meanwhile, in the bowl of a food processor, add 8 ounces feta cheese, 1 cup Greek yogurt, zest and juice of 1 lemon, 3 tablespoons olive oil and 2 cloves garlic. Secure lid and blend on low until smooth and fluffy. Stop to scrape down sides, as needed.
- Step 5
Add whipped feta mixture to a serving platter. Top with roasted carrots and drizzle on hot honey. Finish with chopped fresh parsley and serve.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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