Description
These roasted carrots get a sweet and spicy glaze from honey harissa, then you pile them onto creamy whipped feta for a perfect side dish.
Ingredients
Scale
- 1 pound carrots, peeled and halved lengthwise
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon harissa paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, honey, harissa paste, salt, and pepper.
- Toss the carrot halves in the mixture until evenly coated.
- Spread carrots in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While carrots roast, make the whipped feta. In a food processor, combine feta, yogurt, and lemon juice. Blend until smooth and creamy.
- Spread the whipped feta on a serving plate.
- Top with the roasted carrots and drizzle any remaining glaze from the pan.
- Garnish with fresh parsley and serve warm.
Notes
- You can adjust the harissa amount for more or less heat.
- If you prefer a dairy-free option, use a vegan feta alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 220
- Sugar: 14g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg