Ingredients
Scale
For the Carrots:
- 1 pound of Carrots (I recommend petite carrots from Trader Joe’s. If you’re using whole carrots, go for 6-8. No need to peel if they’re well scrubbed and washed, but you can cut them in half if you prefer.)
- 3 tablespoons of Olive Oil
- 2 tablespoons of Honey
- 1/2 teaspoon of Aleppo Pepper (or crushed red pepper flakes)
- 1 teaspoon of Cumin
- 1/2 teaspoon of Paprika
- 1/2 teaspoon of Cinnamon
- Sea Salt and Ground Black Pepper to taste
For the Whipped Feta:
- 8 ounces of Feta Cheese (crumbled)
- 1 cup of Greek Yogurt
- Juice of 1 Lemon
- 3 tablespoons of Olive Oil
- 2 cloves of Garlic
Instructions
- To start, preheat your oven to 400°F. Toss the carrots in a bowl with olive oil, honey, and all the spices until they’re well coated.
- Spread them out on a baking sheet lined with parchment paper and roast for 20-25 minutes until they’re tender, tossing halfway through.
- While the carrots roast, whip up the feta by blending the crumbled feta, Greek yogurt, lemon juice, olive oil, and garlic in a food processor until smooth and creamy.
- Spread the whipped feta onto a plate, and once the carrots are done, arrange them on top. Enjoy this delightful dish!