Description
Roasted carrots coated in warm spices served over a creamy bed of lemony whipped feta, garnished with crispy garlic and fresh parsley. A vibrant, crowd-pleasing side dish with bold flavor and texture contrasts.
Ingredients
Scale
- 2 pounds carrots, peeled and halved lengthwise
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces feta cheese
- 1/3 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 garlic cloves, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, cumin, coriander, red pepper flakes, salt, and black pepper.
- Spread the seasoned carrots on the baking sheet in a single layer.
- Roast for 25–30 minutes until tender and caramelized on the edges.
- While the carrots roast, blend the feta, Greek yogurt, and lemon juice until smooth and creamy.
- Sauté the garlic slices in olive oil until golden and crisp, about 2–3 minutes. Drain on a paper towel.
- Spread the whipped feta onto a serving plate. Top with roasted carrots, crispy garlic, a drizzle of olive oil, and chopped parsley.
- Serve warm or at room temperature.
Notes
- Use medium-sized carrots for even roasting.
- Don’t skip the lemon juice — it brightens the whipped feta beautifully.
- Make ahead by preparing the whipped feta and roasting the carrots up to 2 days in advance.
- Use full-fat Greek yogurt for the creamiest texture.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 7g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 33mg
Keywords: spice roasted carrots, whipped feta, vegetarian side dish, roasted vegetable recipes, holiday sides, Mediterranean carrots