Roasted Carrots Recipe

Preheat and prepare carrots

Preheat the oven to 425°F (220°C). Peel the carrots and trim the stems. If carrots are large, cut them in half lengthwise so pieces are roughly uniform and about 1/2–3/4 inch thick.

Toss carrots in a mixing bowl with 2 tablespoons olive oil, 1 tablespoon honey, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper until evenly coated.

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat, leaving space between pieces for even roasting.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges. Larger carrots may need up to 30 minutes. Remove from oven and allow to cool slightly.

While the carrots roast, prepare the whipped feta. In a food processor or high-speed blender combine 6 oz crumbled feta, 2 oz softened cream cheese, 2 tablespoons Greek yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon black pepper.

Process until smooth and creamy, stopping to scrape down the sides as needed. If mixture is too thick for spreading, add up to 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached (spreadable but not runny). Taste and adjust lemon or pepper if desired.

Transfer whipped feta to a serving bowl and keep at room temperature until carrots are ready. If not serving immediately, cover and refrigerate and bring back to room temperature before plating.

Make the lemon vinaigrette by whisking together 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified. Alternatively, combine in a jar and shake until combined.

To assemble: spread a thick smear of whipped feta on a serving platter or individual plates. Pile roasted carrots on top of the feta.

Drizzle the lemon vinaigrette over the carrots and feta. Sprinkle chopped fresh parsley and optional toasted sesame seeds or chopped pistachios over the top for color and crunch.

Finish with an extra pinch of flaky sea salt if desired and serve warm or at room temperature.