Warm roasted carrots sit atop a bed of creamy whipped feta for a Thanksgiving side dish that will please both the vegetarians and meat-eaters alike, at your dinner table. Introducing my Spiced Roasted Carrots with Lemony Whipped Feta, a delicious and easy dish that comes together in just 30 minutes. It's made from perfectly spiced carrots, a creamy homemade whipped feta dip that comes together in seconds, and is garnished with fresh herbs and pomegranate arils for a bright flavor profile that is sure to stand out!
Ingredients
For the Carrots:
- 1 Pound Carrots I recommend using baby carrots. If you want to use whole carrots, use 6-8. You don't need to peel them, but you can cut them in half, if desired.
- 3 Tablespoons Olive Oil
- 2 Tablespoons Honey
- ½ Teaspoon Aleppo Pepper
- 1 Teaspoon Cumin
- ½ Teaspoon Paprika
- ½ Teaspoon Cinnamon
- Sea Salt to taste
- Ground Black Pepper to taste
For the Whipped Feta:
- 8 Ounces Feta Cheese crumbled
- 1 Cup Greek Yogurt
- 1 Lemon juiced - this is about 3 tablespoons
- 3 Tablespoons Olive Oil
- 2 Cloves Garlic
For Garnishing:
- 1 Tablespoon Fresh Parsley chopped - optional
- ½ Teaspoon Aleppo Pepper optional
- 1 Drizzle Olive Oil optional
- 1 Tablespoon Pomegranate Arils optional
Instructions
- To make these carrots, start by preheating your oven to 400 F.
- Next, wash the carrots (and cut them, if desired), being sure to remove the stems. Add them to a large bowl, alongside the olive oil, honey, and all of the seasonings: the Aleppo pepper, cumin, paprika, cinnamon, sea salt, and black pepper. Use your hands to toss the carrots and fully coat them in the seasoning blend.
- Line a baking sheet with parchment paper and transfer the carrots to the baking sheet, making sure they are spread out evenly.
- Roast the carrots for 20-25 minutes, until they are fork tender. At the halfway point, remove the tray from the oven and toss the carrots to ensure that they cook evenly.
- While the carrots are in the oven, prepare the whipped feta by adding the feta cheese, greek yogurt, lemon juice, olive oil, and garlic to a food processor and processing them until the feta reaches a smooth and creamy texture. If you prefer a thinner consistency to the feta, you can add in a few tablespoons of water and re-process until the feta reaches your desired consistency.
- Once the whipped feta is done, spread it across a plate. Then, once the carrots are done, remove them from the oven and add them on top of the whipped feta.
- Garnish the carrots with some chopped fresh parsley, a drizzle of olive oil, more Aleppo pepper, or pomegranate arils, if desired. Then, serve and enjoy!
How to Prepare These Carrots Ahead of Time
- To prepare these carrots ahead of time, prepare the carrots and whipped feta according to the instructions above. Then, store them separately in airtight containers, in the fridge, until you're ready to serve them.
- To reheat the carrots, line them up on a parchment-lined baking sheet and bake them in the oven at 250 F for 10-15 minutes. Then, follow the plating instructions above, serve, and enjoy!
Calories: 458kcal | Carbohydrates: 26g | Protein: 15g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 754mg | Potassium: 520mg | Fiber: 4g | Sugar: 16g | Vitamin A: 19548IU | Vitamin C: 9mg | Calcium: 387mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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