Roasted Carrots with Whipped Feta
Roasted Carrots with Whipped Feta cover
From the Cook
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Roasted Carrots with Whipped Feta

Ingredients

0 allergens identified

Roasted Carrots with Whipped Feta

Instructions

1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
3
Roast carrots in the oven for 25 minutes, flipping halfway through.
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.
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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Select Uniform Carrot Sizes 🥕
    Cut carrots into similar-sized pieces so they roast evenly and finish at the same time, preventing some from burning while others remain undercooked.
  • Whip Feta with Greek Yogurt 🧄
    Blend feta with Greek yogurt using a food processor until silky smooth, then season aggressively with lemon juice and garlic to brighten the earthiness of the roasted carrots.
  • Make Hot Honey While Roasting 🍯
    Infuse honey with smoked paprika and a pinch of red pepper flakes in a small saucepan while carrots roast, so it's perfectly warm and aromatic when ready to drizzle.
  • Don't Skip the Parching Step 🔥
    Toss carrots with olive oil and roast at 425°F for the first 10 minutes uncovered to develop caramelization, then lower to 400°F for tender interiors with crispy edges.
  • Layer Fresh Parsley Last ✨
    Add chopped fresh parsley only after plating and drizzling hot honey to preserve its vibrant color and fresh peppery notes against the warm, rich flavors.
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