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–+ servings

Spicy Roasted Carrots with Whipped Feta

Spicy roasted carrots with whipped feta are oven-roasted until tender, served over smooth whipped feta, and finished with candied pecans and pomegranate seeds for a balanced, flavorful dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Servings 6

Equipment

Ingredients
  

Roasted Carrots

  • 1 lb bag carrots washed & peeled
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne use 1/2 teaspoon if you like heat

Whipped Feta

  • 8 oz block feta
  • 4 oz cream cheese softened

For Garnish

  • 1/4 cup chopped parsley
  • 1/4 cup pomegranate seeds

Candied Pecans

  • 1/4 cup pecan pieces
  • 1/4 cup maple syrup
  • 1 tablespoon butter
  • 1 teaspoon red pepper flakes omit if sensitive to spice

Instructions
 

  • Preheat the oven to 425°F.
  • Wash and peel carrots. Cut in half crosswise, then lengthwise. If carrots are small, leave them whole.
  • Add carrots to a bowl with olive oil, maple syrup, and seasonings. Toss until evenly coated.
  • Spread carrots onto a baking sheet and roast for 35–40 minutes, until tender and caramelized.
  • While carrots roast, add feta and cream cheese to a food processor and blend until smooth.
  • In a small saucepan, combine pecans, maple syrup, butter, and red pepper flakes. Bring to a gentle simmer and cook until the syrup thickens slightly, stirring often.
  • To assemble, spread whipped feta onto a serving platter. Top with roasted carrots, chopped parsley, pomegranate seeds, and candied pecans. Serve warm.
Keyword feta, holiday sides, roasted carrots, side dish, whipped feta
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