Roasted carrots have become a popular item at restaurants lately. I wanted to remake one of my favorite dishes, and it couldn't have been easier. I just roasted beautiful rainbow carrots for 45 minutes in the oven, and meanwhile made a creamy whipped feta dip. The feta dip serves as a base layer, and then I also drizzled some on top. You can add different toppings at the end, but I went with chopped dates and pistachios this time. I also added a bed of fresh arugula from my aunt's garden. This side dish was so simple to make, and we paired it with a roast chicken and roasted potatoes. The carrots also look way more decadent than they are, so you get some bonus points in the kitchen. Try these out at your next family dinner and watch your guests become obsessed!
Ingredients:
Roasted Carrots:
-One bag of whole carrots (I used about 5-6)
-2 tbsp extra virgin olive oil
-1 tbsp honey
-salt and pepper to taste
-juice from 1/2 lemon
Whipped Feta:
-6 oz feta cheese
-5.3 oz Greek yogurt (an individual cup of yogurt)
- tbsp honey
-zest of one lemon
-2 tbsp olive oil
-1 tbsp rice vinegar
Toppings:
-1/4 cup chopped dates
-1/4 cup chopped pistachios
Directions:
Preheat your oven to 375 degrees.
Cover the carrots in oil, honey, and salt and pepper. Place them on a lined baking sheet and roast for 45 minutes, or until tender with a fork to the touch. Take them out and drizzle with lemon juice.
Meanwhile, make your whipped feta dip. In a food processor combine feta, greek yogurt, honey, lemon zest, olive oil, and rice vinegar. Depending how thick you want it, add more olive oil. For the base layer I like to keep it thicker, and then I will add more olive oil to the rest and make a dressing to drizzle on top of the final product.
Add carrots to the whipped feta base, and top with dates and pistachios. Pomegranate seeds are also a great topping here! Enjoy.
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