Roasted Carrots with Whipped Feta Dip

• servings: Servings: 4
• total time: 22 minutes

Ingredients

For the Roasted Carrots:

1 pound baby carrots (trimmed, leaving some of the green stems)

3 tablespoons olive oil

2 tablespoons honey

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground black pepper

Fresh parsley, chopped (for garnish)

For the Whipped Feta:

6 ounces feta cheese

2 ounces cream cheese

2 tablespoons lemon juice

⅓ cup olive oil

⅛ teaspoon salt

⅛ teaspoon pepper

Directions

For the Roasted Carrots:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Carrots:

If your baby carrots are large, slice them in half lengthwise. Place the washed and peeled carrots on a large baking sheet.

Make the Glaze:

In a small bowl, whisk together the olive oil, honey, cumin, paprika, cinnamon, salt, and black pepper.

Coat and Roast:

Drizzle the glaze over the carrots and toss until they are fully coated. Spread the carrots out in an even layer and roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly charred.

Serve:

Garnish the roasted carrots with fresh parsley and serve with the whipped feta on the side or spooned over the carrots.

For the Whipped Feta Dip:

Blend the Ingredients:

In a food processor, combine the feta cheese, cream cheese, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Serve:

Transfer the whipped feta to a serving dish to accompany the roasted carrots.