Roasted Carrots with Whipped Feta Recipe
Recipe from Two Peas and Their Pod
Roasted carrots with whipped feta combine sweet, tender carrots with creamy, tangy feta for a perfect balance of flavors. Simple, flavorful, and sure to impress!
Servings: 6
Calories: 118kcal
Ingredients
- 1 1/2 pounds carrots, small to medium carrots are best
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Whipped Feta
- Hot honey or honey, for drizzling
- 1/4 cup chopped pistachios
- Chopped fresh parsley, chives, and/or dill, for garnish
Instructions
- Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
- Scrub the carrots and remove the tops. Scrub carrots, peel, and if they are too big, cut them in half lengthwise. Place carrots on the baking sheet and drizzle with olive oil, toss until well coated. Season with thyme, salt and pepper.
- Roast for 18 to 27 minutes depending on the size of your carrots, tossing them halfway through. They should be fork tender and caramelized on the outside.
- While the carrots are roasting, make the whipped feta.
- Spread the whipped feta onto a large serving platter. Place the roasted carrots on top of the whipped feta. Drizzle with hot honey, pistachios, and fresh herbs.
- Serve immediately and enjoy!
Notes
How to Store: To store leftover roasted carrots with whipped feta, separate the components if possible. Keep the roasted carrots in an airtight container in the fridge for up to 3-4 days. Store the whipped feta in a separate airtight container, where it will stay fresh for about 3-4 days as well. When ready to serve, simply reheat the carrots in the oven or microwave, and serve the whipped feta chilled or at room temperature.
Nutrition
Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 466mg | Potassium: 423mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19021IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg