Do you need to peel the carrots?

Unpeeled carrots are safe to eat, however you can peel them if you prefer. If you're leaving the peel on, just make sure to scrub the carrot well to remove any dirt or debris.

Can I make roasted carrots and whipped feta ahead of time?

You can make whipped feta 4 days ahead and store in the fridge. Let come to room temperature and give a good stir before serving. Although you could cook your carrots 3 to 4 days ahead, I would recommend cooking carrots the day of.

What other ganishes will work well with this side dish?

You can garnish with other herbs such as, parsley, cilantro and mint. You can also garnish with crunchy nuts like pistachios, hazelnuts and cashews. If you'd like to add more spices, try za'atar, dukkah, sumac or smoked paprika.

What are rainbow carrots?

Rainbow carrots, also known as heirloom or multi-colored carrots, come in a variety of beautiful colors, including purple, orange, red, white and yellow.

Roasted Carrots with Whipped Feta

Description

Cumin maple Roasted carrots with whipped feta, pomegranate arils and fresh dill! This easy and delicious vegetable side dish is perfect for your next dinner party, holiday table or weeknight meal!

Ingredients

Roasted Carrots

1.5 Pounds Carrots (about 15 to 18 Skinny Rainbow Carrots), cleaned, trimmed and dried
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Fresh Thyme or 1 1/4 Teaspoons Dried Thyme
2 Teaspoons Cumin Powder
1/2 to 1 Teaspoon Salt (or to taste)
1/2 Teaspoon Cracked Black Pepper (or to taste)
1/4 Cup (78g) Pure Maple Syrup

Whipped Feta

8 Ounces (227g) Block of Feta, crumbled
1/2 Cup (113g) Full-Fat Greek Yogurt
1 to 2 Tablespoons Extra-Virgin Olive Oil
1 to 2 Cloves of Garlic
Zest of Half a Lemon (or to taste)

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Instructions

Preheat - Set a rack in the center of the oven and preheat to 450ºF (232ºC).
Clean Carrots - Trim, wash, clean and pat dry your carrots. If you're leaving the peel on, make sure to brush it well to remove any dirt or debris.
Season the Carrots - Line a large baking sheet with parchment paper or foil and evenly toss the carrots in extra-virgin olive oil, thyme, cumin, salt and pepper.
Roast the Carrots - Roast for 16 to 20 minutes, tossing and rotating half way through. Then toss the carrots with maple syrup and continue roasting for 5 minutes or until tender.
Make Whipped Feta - In the bowl of a food processor fitted with an 'S' blade, add feta cheese (roughly crumbled), Greek yogurt, olive oil, garlic cloves and lemon zest. Blend until smooth and creamy. Transfer whipped feta to a bowl and place in the fridge until needed.
Assemble & Serve - Spread whipped feta onto a large serving platter, followed by the roasted carrots, pomegranate seeds and fresh dill. If you'd like, you can drizzle extra-virgin olive oil and a little bit of maple syrup over the top. Serve immediately and enjoy!

Notes

Storage - Store leftovers in an airtight container for 3 to 4 days in the fridge. I recommend storing the roasted carrots and whipped feta separately if you can.

Prep Time: 5 Minutes
Cook Time: 25 Minutes