Description
A vibrant and flavorful side dish featuring roasted carrots and parsnips, topped with creamy whipped feta, spicy hot honey, and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 4 medium carrots, peeled and cut into 1-inch pieces
- 4 medium parsnips, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 8 ounces feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes
- 1/2 cup walnuts, toasted and chopped
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- While vegetables roast, blend feta, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
- In a small saucepan, warm honey and red pepper flakes over low heat for 3-4 minutes to infuse. Remove from heat.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop.
- Spread whipped feta on a serving platter, top with roasted vegetables, drizzle with hot honey, and sprinkle with walnuts and parsley. Serve warm.
Notes
You can customize the seasonings to taste.