Roasted Carrots with Whipped Feta
These roasted carrots over whipped feta are the easy yet elegant side dish you've been searching for! They're perfectly spiced and tender with a lemony feta sauce.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 6 servings
Ingredients
Roasted Carrots
- 1 1/2 lbs small to medium carrots (about 12-14), heirloom or organic carrots are best
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons sumac
- 1 1/2 teaspoons za'atar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- chopped parsley, for serving (optional)
Whipped Feta
- 3/4 cup plain Greek yogurt
- 8 oz block-style feta (not crumbled feta)
- 2 teaspoons lemon zest
- 1/2 lemon, juiced
- 2 garlic cloves
- 1 tablespoon honey
- 1/4 cup olive oil
- salt and pepper , to taste
Instructions
- Preheat an oven to 400ºF. Line a baking sheet with parchment paper.
- Make the whipped feta. In the bowl of a food processor, combine the ingredients for the whipped feta. Blend until smooth. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to serve. (Whipped feta can be made up to 3 days in advance.)
- Clean the carrots. Scrub the carrots of any dirt and debris and remove the tops. Rinse the carrots, then pat dry. Peel, if desired.
- Roast the carrots. In a mixing bowl, whisk together the olive oil, honey, za'atar, sumac, salt, and pepper. Toss the carrots well so they're coated. Spread out on the prepared baking sheet and roast for 20-25 minutes, or until fork tender.
- Serve. Spread the cold whipped feta onto a serving plate and top with the roasted carrots. Drizzle with olive oil and sprinkle with flaky sea salt and chopped parsley.
Notes
Feta block in brine is best for this recipe. It has better flavor and texture than the crumbled feta.
