Description
A vibrant and elegant side dish featuring tender roasted carrots atop creamy whipped feta, drizzled with a sweet-tart cranberry-honey glaze and finished with crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 1.5 lbs rainbow carrots, trimmed and halved lengthwise
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 8 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 2 tbsp water
- 1/2 cup walnuts, roughly chopped and toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots with olive oil, smoked paprika, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While carrots roast, blend feta, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
- In a small saucepan, combine cranberries, honey, and water. Simmer over medium heat for 8-10 minutes, stirring occasionally, until cranberries burst and glaze thickens. Let cool slightly.
- Spread whipped feta on a serving platter. Top with roasted carrots, drizzle with cranberry-honey glaze, and sprinkle with toasted walnuts. Serve warm.
Notes
You can customize the seasonings to taste.