Roasted Carrots with Whipped Feta
A delightful dish combining the sweetness of roasted carrots and the creaminess of whipped feta, perfect for any occasion.
Ingredients
For the Roasted Carrots
- 1 pound organic baby carrots, with green ends cut but stem remaining Choose fresh organic carrots for the best flavor.
- 3 tablespoons olive oil
- 2 tablespoons honey or substitute with maple syrup for a vegan option.
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh to taste chopped parsley for serving
For the Whipped Feta Dip
- 6 ounces feta cheese
- 2 ounces cream cheese or low-fat cream cheese for healthier option.
- 2 tablespoons lemon juice
- 1/3 cup olive oil (for whipped feta dip)
- 1/8 teaspoon salt (for whipped feta dip)
- 1/8 teaspoon pepper (for whipped feta dip)
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash and peel the carrots, spreading them out on a large baking sheet, ensuring they have enough space to roast properly. Slice large carrots in half lengthwise for even cooking.
- In a small bowl, blend together the olive oil, honey, cumin, paprika, cinnamon, salt, and black pepper. Pour this mixture over the carrots and toss until fully coated.
Cooking
- Roast the carrots in the preheated oven for roughly 20 to 25 minutes, or until they are slightly tender and begin to char.
- While the carrots are roasting, prepare the whipped feta dip by combining feta cheese, cream cheese, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy.
Serving
- Serve the roasted carrots garnished with fresh chopped parsley alongside the whipped feta dip.
Notes
For an extra kick, add chili flakes or smoked paprika. Feel free to use different vegetables like parsnips or sweet potatoes.