These carrots are not just tasty on their own – wait until you try them with a creamy, herby, and super flavorful green goddess feta sauce. It takes them to a whole new level! Want to save time? Make the sauce a day or two in advance. The tender roasted carrots sit on a bed of tangy green goddess dip, making the perfect holiday side dish. It’s fresh, easy to whip up, and looks festive.
Roasted Carrots With Green Goddess Feta Dip
Ingredients
**Carrots:**
- 1 ½ lbs of carrots halved
- 3 tbsp of olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp smoked or regular paprika
- 1 tsp kosher salt
- ¼ tsp black pepper
**Green Goddess:**
- 7 oz feta cheese
- ½ cup plain yogurt
- 2 garlic cloves
- Juice from 1 lemon about 2 tbsp
- 1 tsp lemon zest
- 2 cups total fresh herbs we used ½ c parsley, ½ c dill, ½ c basil & ¼ c each mint and chives
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 400˚F.
- Toss the carrots in olive oil and spices. Roast for about 35 minutes, stirring every 15 minutes, until they’re fork-tender and crisp. The time may vary depending on your carrot size.
- In the meantime, toss all the green goddess ingredients into a blender or food processor and blend until smooth.
- Spread the sauce on a large platter, place the roasted carrots on top, and garnish with more feta, pomegranate, and parsley.
Notes
- Make ahead: You can prepare the green goddess sauce a few days before serving – just store it in an airtight container.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Break the feta into pieces before blending: Skipping this step will make it take longer to get the green goddess smooth.
- Fresh herbs are key to a green goddess. Feel free to use your favorite herbs, just make sure the total amount is around 2 cups.