Carrots Recipe

Prepare and roast carrots

Preheat oven to 425°F (220°C). Peel carrots if desired and trim ends; halve lengthwise if thick so pieces are similar size. Place carrots on a rimmed baking sheet and toss with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp urfa biber until evenly coated. Spread in a single layer. Roast for 20–25 minutes, turning once halfway through, until carrots are tender and lightly caramelized at the edges.

Remove carrots from oven, drizzle with 1 tbsp lemon juice and let rest while preparing whipped feta and garnishes.

Make whipped feta

In a food processor or blender combine 6 oz feta (crumbled), 2 tbsp cream cheese, 2 tbsp Greek yogurt, 1 tbsp olive oil, 1 tsp lemon zest, 1 tsp lemon juice and 1/4 tsp black pepper. Blend until very smooth and spreadable, scraping down sides once or twice (about 30–60 seconds). If mixture is too thick, add up to 1 tsp water or olive oil to loosen to a creamy consistency. Taste and adjust lemon, pepper, or salt (feta is salty, so often no additional salt is needed).

Prepare pistachios and herbs

Roughly chop 1/2 cup shelled pistachios. Lightly toast them in a dry skillet over medium heat for 2–3 minutes until fragrant; cool. If pistachios are already toasted, skip to chopping. Roughly chop cilantro and mint leaves and set aside.

Assemble

Spread a generous spoonful or smear of whipped feta down the center of a serving platter or on individual plates. Arrange roasted carrots on top of and beside the feta. Sprinkle the carrots and feta with chopped pistachios and 1 tbsp toasted sesame seeds. Scatter cilantro and mint leaves evenly. Drizzle 1 tsp finishing olive oil over the dish, sprinkle with 1/2 tsp flaky sea salt, and finish with an additional pinch of urfa biber to taste.

Serve warm or at room temperature as a starter or side. Leftover whipped feta can be refrigerated up to 3 days; bring to room temperature before serving.