Roasted Carrots with Whipped Feta
Tender carrots roasted until sweet and golden sit on a creamy bed of lemon‑bright whipped feta. A drizzle of honey and sprinkle of crunchy pistachios make every bite layered and delightful. Easy enough for a weeknight, yet elegant enough to serve when company’s coming.
Ingredients
1½ lb carrots, scrubbed
5 Tbsp olive oil
1 tsp kosher salt, ½ tsp pepper
1 Tbsp fresh thyme (or 1 tsp dried)
7 oz feta (about 200 g)
1–2 Tbsp lemon juice
Honey (or hot honey), to drizzle
Handful pistachios + herbs (optional)
Directions
Heat oven to 425 °F (220 °C). Toss carrots with 2 Tbsp oil, salt, pepper, thyme. Roast on a sheet pan 18–25 min, until tender and a little caramelized.
In a food processor blend feta with lemon juice and 2–3 Tbsp olive oil until smooth. (Add a spoon of yogurt/cream cheese if you want it extra creamy—optional.)
Spread whipped feta on a plate/platter. Add roasted carrots. Drizzle honey. Sprinkle pistachios and herbs if using.