Roasted Carrots With Whipped Feta (Printable Version)

Caramelized carrots over creamy whipped feta with fresh herbs

# Ingredient List:

→ Carrots

01 - 1½ lbs medium carrots, peeled and halved lengthwise
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
05 - 1 tsp honey (optional, for extra caramelization)

→ Whipped Feta

06 - 6 oz feta cheese, crumbled
07 - ¼ cup Greek yogurt
08 - 2 tbsp extra-virgin olive oil
09 - 1 small garlic clove, minced
10 - 1 tbsp fresh lemon juice
11 - Freshly ground black pepper, to taste

→ Garnish

12 - 2 tbsp chopped fresh dill or parsley
13 - 1 tbsp toasted pine nuts (optional)
14 - Zest of ½ lemon

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss carrots with olive oil, salt, pepper, and honey if using. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25–30 minutes, turning halfway through, until carrots are golden and tender with caramelized edges.
04 - In a food processor or blender, combine feta, Greek yogurt, olive oil, garlic, lemon juice, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
05 - Spread the whipped feta onto a serving platter or individual plates.
06 - Arrange roasted carrots over the whipped feta.
07 - Sprinkle with fresh herbs, toasted pine nuts if using, and lemon zest. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The salty tang of whipped feta cuts through the carrots natural sweetness in the most perfect way
  • It looks restaurant fancy but comes together in under 45 minutes with almost zero hands on time
  • You can serve it warm or at room temperature, making it ideal for dinner parties
02 -
  • Do not overcrowd your baking sheet or the carrots will steam instead of roast
  • The whipped feta can be made a day ahead and stored in the refrigerator
  • Room temperature carrots are just as delicious as hot ones, making this perfect for entertaining
03 -
  • Buy the block feta and crumble it yourself instead of buying pre crumbled, the texture is so much better
  • Use a microplane for the lemon zest to get just the outer yellow part without any bitter white pith

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