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.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 436 kcal per serving

Ingredients

1 lb - carrots
5 tablespoons - olive oil
½ tsp - kosher salt
¼ tsp - black pepper
¼ tsp - smoked paprika
8 ounces - feta cheese
1 cup - Greek yogurt
1 - lemon
2 cloves - garlic
2 tablespoons - hot honey
2 tablespoons - fresh parsley

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
Roast carrots in the oven for 25 minutes, flipping halfway through.
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.
Add whipped feta mixture to a serving platter. Top with roasted carrots and drizzle on hot honey. Finish with chopped fresh parsley and serve.

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