Description
Sweet and tangy roasted carrots with a creamy whipped feta base and a crunchy pistachio topping. A perfect side dish for the holidays or any special dinner.
Ingredients
Scale
For the Crust:
- 1 1/2 lbs carrots, peeled and halved lengthwise (or quartered if large)
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup dried cranberries, coarsely chopped
- 2 tbsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt (or cream cheese for richer)
- 1–2 tbsp milk or water (to thin, as needed)
- 1/4 cup shelled pistachios, toasted and coarsely chopped
- 1 tbsp fresh thyme leaves (optional, for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, balsamic vinegar, chopped cranberries, honey, salt, and pepper until well coated.
- Spread the carrots in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While carrots roast, make the whipped feta: In a food processor, combine crumbled feta and Greek yogurt. Process until smooth, about 1 minute. If too thick, add milk or water a teaspoon at a time until creamy and spreadable.
- Spread the whipped feta onto a serving platter, creating an even layer.
- Spoon the roasted carrots and their juices over the whipped feta.
- Top with toasted pistachios and fresh thyme leaves, if using. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes to the carrots before roasting.