Description
This recipe features tender and flavorful roasted baby carrots glazed with a sweet and spiced honey mixture, paired perfectly with a creamy, tangy whipped feta dip. The dish offers a delightful balance of earthy roasted vegetables and a smooth, zesty dip that’s perfect as an appetizer or side dish.
Ingredients
Scale
Roasted Carrots
- 1 pound baby carrots (trimmed, leaving some of the green stems)
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh parsley, chopped (for garnish)
Whipped Feta Dip
- 6 ounces feta cheese
- 2 ounces cream cheese
- 2 tablespoons lemon juice
- â…“ cup olive oil
- â…› teaspoon salt
- â…› teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the carrots to a tender and caramelized finish.
- Prepare Carrots: In a large mixing bowl, combine the baby carrots with 3 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Toss well to evenly coat the carrots with the flavorful spice and honey mixture.
- Roast Carrots: Spread the coated carrots in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, turning once halfway through, until the carrots are tender and caramelized.
- Make Whipped Feta Dip: While the carrots roast, combine 6 ounces feta cheese, 2 ounces cream cheese, 2 tablespoons lemon juice, â…“ cup olive oil, â…› teaspoon salt, and â…› teaspoon pepper in a food processor or blender. Blend until smooth and creamy.
- Serve: Arrange the roasted carrots on a serving plate and garnish with fresh chopped parsley. Serve alongside the whipped feta dip for dipping.
Notes
- For a spicier dip, add a pinch of red pepper flakes to the whipped feta mixture.
- White or regular carrots can be used if baby carrots are unavailable.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute feta and cream cheese with plant-based alternatives.
