Roasted Carrots With Green Goddess Feta Dip

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Roasted Carrots With Green Goddess Feta Dip

Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Servings 6



  • 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


  • 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.


  • 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.

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