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Roasted Carrots with Whipped Feta

Lisa Flinn
Cumin maple Roasted carrots with whipped feta, pomegranate arils and fresh dill! This easy and delicious vegetable side dish is perfect for your next dinner party, holiday table or weeknight meal!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American, Mediterranean
Yields 6 Servings

INGREDIENTS

Roasted Carrots

  • 1.5 Pounds Carrots, about 15 to 18 Skinny Rainbow Carrots cleaned, trimmed and dried
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 1 Tablespoon Fresh Thyme, or 1 ¼ Teaspoons Dried Thyme
  • 2 Teaspoons Cumin Powder
  • ½ to 1 Teaspoon Salt, or to taste
  • ½ Teaspoon Cracked Black Pepper, or to taste
  • ¼ Cup (78g) Pure Maple Syrup

Whipped Feta

  • 5 Ounces (141g) Feta in brine crumbled
  • ½ Cup (113g) Full-Fat Greek Yogurt
  • 1 to 2 Tablespoons Extra-Virgin Olive Oil
  • 1 to 2 Cloves of Garlic
  • Zest of Half a Lemon

Instructions
 

  • Preheat - Set a rack in the center of the oven and preheat to 450ºF (232ºC).
  • Clean Carrots - Trim, wash, clean and pat dry your carrots. If you're leaving the peel on, make sure to brush it well to remove any dirt or debris.
    1.5 Pounds Carrots, about 15 to 18 Skinny Rainbow Carrots
  • Season the Carrots - Line a large baking sheet with parchment paper or foil and evenly toss the carrots in extra-virgin olive oil, thyme, cumin, salt and pepper. 
    3 Tablespoons Extra-Virgin Olive Oil
    1 Tablespoon Fresh Thyme, or 1 ¼ Teaspoons Dried Thyme
    2 Teaspoons Cumin Powder
    ½ to 1 Teaspoon Salt, or to taste
    ½ Teaspoon Cracked Black Pepper, or to taste
  • Roast the Carrots - Roast for 16 to 20 minutes, tossing and rotating half way through. Then toss the carrots with maple syrup and continue roasting for 5 minutes or until tender. 
    ¼ Cup (78g) Pure Maple Syrup
  • Make Whipped Feta - In the bowl of a food processor fitted with an 'S' blade, add feta cheese (roughly crumbled), Greek yogurt, olive oil, garlic cloves and lemon zest. Blend until smooth and creamy. Transfer whipped feta to a bowl and place in the fridge until needed.
    5 Ounces (141g) Feta in brine
    ½ Cup (113g) Full-Fat Greek Yogurt
    1 to 2 Tablespoons Extra-Virgin Olive Oil
    1 to 2 Cloves of Garlic
    Zest of Half a Lemon
  • Assemble & Serve -  Spread whipped feta onto a large serving platter, followed by the roasted carrots, pomegranate seeds and fresh dill. If you'd like, you can drizzle extra-virgin olive oil and a little bit of maple syrup over the top. Serve immediately and enjoy!

Notes

Storage - Store leftovers in an airtight container for 3 to 4 days in the fridge. I recommend storing the roasted carrots and whipped feta separately if you can.
Keyword cumin maple carrots, garlic whipped feta, glazed carrots, lemon whipped feta, maple glazed carrots, roasted carrots with whipped feta
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