Roasted Carrots with Whipped Feta
A delightful combination of earthy roasted baby carrots and creamy whipped feta dip that elevates this dish to new heights, perfect for any gathering.
Ingredients
For the Roasted Carrots
- 1 pound organic baby carrots (with green ends cut but stem remaining)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh chopped parsley for serving
For the Whipped Feta Dip
- 6 ounces feta cheese
- 2 ounces cream cheese
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Preparation for the Roasted Carrots
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Rinse the baby carrots under cold water. If they’re large, slice them down the middle lengthwise for even cooking. Place the washed carrots on a large baking sheet.
- In a small bowl, whisk together the olive oil, honey, cumin, paprika, cinnamon, salt, and black pepper until well combined.
- Pour this mixture over the carrots and toss them until they are fully coated.
- Arrange the carrots in a single layer on the baking sheet and roast them in the preheated oven for 20-25 minutes.
- Once done, take the roasting pan out of the oven. Garnish with fresh chopped parsley and arrange the carrots on a serving platter.
Preparation for the Whipped Feta Dip
- In a food processor, combine the feta cheese, cream cheese, lemon juice, olive oil, salt, and pepper. Blend until it’s smooth and creamy.
- Taste and adjust the seasoning if necessary, adding more lemon juice for extra zing or more salt to enhance the flavors.
- Transfer the whipped feta to a bowl and serve it alongside the roasted carrots.
Notes
Store leftovers separately in the refrigerator for up to 3 days. For a vegan option, substitute the feta and cream cheese with non-dairy alternatives.