Honey Roasted Carrots with Crushed Pistachios on Whipped Feta
Whole carrots are roasted with honey and olive oil, then spread on a creamy bed of whipped feta in this recipe. These flavors go great with crunchy pistachios and a sprinkle of fresh dill!
Ingredients
Ingredients List:
- 1 ½ lbs whole carrots, scrubbed & sliced lengthwise
- 5 tbsp Bragg Organic Extra Virgin Olive Oil, divided
- 2 tbsp GloryBee Honey, plus more for drizzling
- Salt and pepper to taste
- 2, 7 oz blocks Mt Vikos Traditional Feta
- ⅓ cup Zoi Plain Greek Yogurt
- ⅓ cup pistachios, crushed
- 2-3 tbsp fresh dill or chives
Preparation
- Preheat & Prep Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Season the Carrots Place the sliced carrots in a large shallow dish. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Using tongs, toss the carrots until evenly coated in the oil. Drizzle with honey, then toss again to coat the carrots thoroughly and evenly.
- Roast the Carrots Spread the seasoned carrots in a single even layer on the prepared baking sheet. Transfer to the preheated oven and roast for 30–35 minutes, flipping the carrots once halfway through, until they are fork-tender but still retain a slight firmness.
- Whip the Feta Cheese While the carrots are roasting, place the feta cheese in a food processor and crumble it. Add the Greek yogurt and the remaining 3 tablespoons of olive oil. Pulse several times, scraping down the sides of the bowl once or twice, until the mixture is completely smooth and creamy (approximately 15–30 seconds). Do not over-process.
- Assemble the Platter Spread the whipped feta evenly across a large serving platter. Arrange the roasted carrots on top of the whipped feta. Sprinkle generously with crushed pistachios and fresh herbs. Finish with an additional light drizzle of olive oil and/or honey, if desired. Serve immediately while the carrots are still warm.