Go Back
–+ servings
A platter of roasted rainbow carrots on a bed of creamy white sauce, garnished with chopped herbs and nuts, surrounded by bowls of salt, pepper, honey, and a bottle of olive oil.
Print Recipe

Honey Roasted Carrots over Whipped Feta

Sticky, honey-roasted carrots over tangy whipped feta with crunchy pistachios. Sumac and Aleppo pepper keep it bright with a touch of spice, instead of just sweet.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Christmas, easy, Thanksgiving
Servings: 8 people
Author: Marissa Stevens

Ingredients

For the Carrots:

  • 2 pounds small carrots rainbow carrots or orange carrots, ~30 5-inch carrots
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon dried thyme
  • 1 teaspoon Aleppo pepper flakes
  • 1 teaspoon ground sumac
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper

For the Whipped Feta:

  • 8 ounces feta cheese
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

For Garnish:

  • chopped pistachios to taste
  • chopped fresh parsley to taste
  • Aleppo pepper flakes to taste
  • olive oil optional

Instructions

  • Preheat oven to 400˚F.
  • Trim carrots and scrub well. Transfer to a large bowl and pat dry with a clean kitchen towel or paper towels. Drizzle both olive oil and honey over carrots and toss with your hands to coat well.
  • Add thyme, Aleppo pepper, sumac, salt and pepper to a small bowl and stir until well combined. Sprinkle evenly over carrots and toss to coat; transfer to a rimmed baking sheet and spread in a single layer, giving each carrot a little space.
  • Roast 25 to 35 minutes until tender, tossing once about halfway through roasting time.
  • Meanwhile, make the whipped feta. Add the feta, Greek yogurt, olive oil, and lemon juice to a food processor. Process until smooth, scraping down the sides as needed. If the mixture is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
  • When the carrots are finished roasting, spread the whipped feta on a serving platter or a large plate. Arrange the roasted carrots on top and garnish as desired with parsley, pistachios, and Aleppo pepper. Drizzle with more olive oil if you like and serve.

Nutrition

Calories: 240kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 701mg | Potassium: 410mg | Fiber: 3g | Sugar: 10g | Vitamin A: 19144IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code