Honey Spice Carrots with Whipped Feta & Parsley Chutney

Directions

Roast the Carrots

1.  Preheat your oven to 400°F (200°C)

2. In a large bowl, toss carrots with cinnamon, cumin, garlic powder, paprika, cayenne, salt, pepper, and olive oil

3. Drizzle in the honey and toss again to coat

4. Spread on a parchment-lined baking sheet and roast for 45 minutes, until golden and tender

Make the Parsley Chutney

1. In a blender or food processor, combine parsley, olive oil, garlic, ginger, serrano pepper, cumin powder, honey, salt, and cayenne

2. Blend until smooth, adding a splash of water or more oil if needed for consistency

Make the Whipped Feta

1. Without rinsing the blender (hello flavor layering!), add the feta and Greek yogurt

2. Blend until creamy and smooth. Set aside.

To Assemble

1. On a serving platter, spread a generous layer of whipped feta

2. Top with roasted carrots

3. Drizzle with parsley chutney and finish with microgreens or chopped herbs if you’d like an extra flourish

4. Serve & enjoy!