Roasted Carrots with Whipped Feta
These roasted carrots with whipped feta combine tender oven-roasted rainbow carrots, creamy whipped feta dip, and crispy breadcrumbs for a healthy, flavorful side dish you’ll love.
Ingredients
- 1 cup fresh breadcrumbs or panko
- 2 tablespoons olive oil
- 2 tablespoons finely chopped parsley plus sprigs for garnish
- 12 ounces feta cheese from a block, broken into pieces
- 1/4 cup extra virgin olive oil plus more to taste
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 pounds rainbow carrots peeled and trimmed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the center.
- In a skillet over medium heat, warm 2 tablespoons of olive oil. Add breadcrumbs and stir until golden brown and crispy (4-6 minutes). Transfer to a bowl to cool.
- Once cooled, toss breadcrumbs with chopped parsley.
- In a food processor, combine feta, ¼ cup olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Slice the rainbow carrots into even sticks for uniform roasting. Toss them with 3 tablespoons olive oil, cumin, salt, and pepper in a large bowl.
- Spread the carrots evenly on a baking sheet and roast in the oven for 15-20 minutes, flipping midway. Look for browning on the edges and tender centers.
- Arrange roasted carrots on a platter, leaving space in the middle for the whipped feta. Spoon the feta into the center and sprinkle breadcrumbs on top.
- Garnish with parsley sprigs and serve immediately.