Nutrition Information:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 290 per serving
Ingredients:
For the Roasted Carrots:
1 pound baby carrots (trimmed, leaving some of the green stems)
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, chopped (for garnish)
For the Whipped Feta:
6 ounces feta cheese
2 ounces cream cheese
2 tablespoons lemon juice
⅓ cup olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
Instructions:
For the Roasted Carrots:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Carrots:
If your baby carrots are large, slice them in half lengthwise. Place the washed and peeled carrots on a large baking sheet.
Make the Glaze:
In a small bowl, whisk together the olive oil, honey, cumin, paprika, cinnamon, salt, and black pepper.
Coat and Roast:
Drizzle the glaze over the carrots and toss until they are fully coated. Spread the carrots out in an even layer and roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly charred.
Serve:
Garnish the roasted carrots with fresh parsley and serve with the whipped feta on the side or spooned over the carrots.
For the Whipped Feta Dip:
Blend the Ingredients:
In a food processor, combine the feta cheese, cream cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
Serve:
Transfer the whipped feta to a serving dish to accompany the roasted carrots.
