Description
- Discover how to make Honey Roasted Carrots with Whipped Feta and Pomegranate – a flavorful and vibrant side dish!
Ingredients
Scale
- For the Honey Roasted Carrots:
- 1/4 cup olive oil
- 2 tablespoons harissa paste
- 6 tablespoons honey
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds baby carrots
- For the Whipped Feta:
- 8 ounces feta cheese
- 1/4 cup Greek yogurt
- Juice of 1/2 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For Toppings:
- 3 tablespoons pomegranate seeds
- 3 tablespoons chopped pistachios
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 450°F.
- In a small bowl, mix together the olive oil, harissa paste, honey, cumin, salt, and black pepper.
- Spread the baby carrots evenly between two baking sheets. Drizzle the harissa honey mixture over the carrots, reserving about 3-4 tablespoons of the sauce. Toss to coat evenly.
- Roast the carrots for 15-20 minutes, or until they are fork-tender and slightly caramelized.
- While the carrots are roasting, prepare the whipped feta. In a large food processor, combine the feta, Greek yogurt, lemon juice, salt, and pepper. Blend on high speed. With the processor running, slowly drizzle in the olive oil and continue blending until the mixture is smooth and creamy.
- To serve, spread the whipped feta on a serving platter, arrange the roasted carrots on top, and garnish with pomegranate seeds, chopped pistachios, and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 180 kcal
Keywords: #SideDishGoals #HealthyEats #CarrotRecipe #WhippedFeta #PomegranateLove #FoodieFavorites