Mediterranean Charred Carrots with Lemon Whipped Feta

Passaggi5

1. 1

   Passaggio 1. Preheat the oven

   Preheat your oven to 450°F.

2. 2

   Passaggio 2. Peel and slice carrots

   Peel 2 pounds of small carrots and slice any thick ones in half lengthwise so they roast evenly.

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3. 3

   Passaggio 3. Roast the carrots

   19 min

   Toss the carrots with 2 tbsp olive oil, salt, sweet paprika, onion powder, then spread them on a baking sheet. Roast for 18-20 minutes until the edges are dark and blistered.

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4. 4

   Passaggio 4. Whip the feta base

   For the base, whip the greek yogurt and feta until smooth with the juice and zest of half a lemon. Give it a taste, and adjust with more lemon, feta, or salt if you like.

   limoneyogurt greco
5. 5

   Passaggio 5. Top and serve

   Spread the whipped feta on a serving plate, pile the warm carrots on top, then top with chopped roasted pecans, fresh dill/mint/parsley, and drizzles of honey. Finally, a little dusting of sumac and/or Aleppo pepper would take it to the top.

   Pistachios can replace the pecans; mint or parsley can replace the dill.

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