Roasted Rainbow Carrots with Whipped Feta

Roasted Rainbow Carrots with Whipped Feta make a lovely, colorful side dish or starter for any fall meal.   Roasting the carrots enhances their slightly sweet flavor, and the creamy and tangy whipped feta dip is the perfect complement.  While whipped feta dip sounds fancy, it is so simple to prepare and can be made up to 3 days ahead!  It also makes an amazing dip for your vegetable platter and the perfect addition to your holiday table. 

If you can find them, Rainbow carrots really make this dish exceptional.  Not only are they beautiful, but they bring slightly different flavor profiles to this dish.  The yellow carrots have an earthy sweet flavor with notes of celery and parsley. White carrots are relatively mild, and purple carrots can have a peppery flavor, but can also be very sweet.

Finally, a drizzle of balsamic glaze or honey takes these roasted carrots over the top. Pair this dish with your favorite protein, such as turkey or roasted chicken.  The flavor is so well balanced and makes the idea of eating your veggies delightful.

Roasted Rainbow Carrots with Whipped Feta

Recipe by Kathy DickenCourse: VeggieDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Roasted Rainbow Carrots with Whipped Feta make a lovely, colorful side dish or starter for any fall meal.  

Ingredients

• 1.5 lbs small to medium rainbow carrots (about 12-14)

• 2 tablespoons olive oil

• 1 tablespoon honey

• 1 teaspoon of paprika

• 1.5 teaspoons Italian Seasoning

• ½ teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• Optional: chopped parsley & pistachios for garnish
  

• Whipped Feta

• 3/4 cup greek yogurt

• 8 oz. feta block (in brine for best flavor)

• 1/2 lemon, juiced

• 2 garlic cloves

• 1 tablespoon honey

• 1/4 cup olive oil

• salt and pepper to taste

Directions

• Preheat an oven to 400 F. Line a baking sheet with parchment paper. Next, combine the ingredients for the whipped feta in the bowl of a food processor or blender. Pulse or blend until smooth. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to serve. Whipped feta can be made up to 3 days in advance.
• To prepare carrots, scrub well (no need to peel!) and remove the tops. Rinse the carrots, then pat dry and place on the prepared baking sheet. Next, whisk together the olive oil, honey, Italian seasoning, paprika, salt, and pepper in a small bowl. Drizzle the mixture over the carrots, and turn them in the mixture to ensure they are well coated. Roast for approximately 20 minutes, until fork tender.
• To serve, spread the whipped feta onto a serving plate and top with the roasted carrots. Garnish with chopped parsley, pistachios, and a sprinkle of sea salt. Adding a drizzle of balsamic glaze or hot honey makes them extra delicious!