Honey Spice Carrots with Whipped Feta & Parsley Chutney
Ingredients
- 1 lb carrots, peeled and halved lengthwise
- ½ tsp cinnamon
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp honey
- 1 bunch fresh parsley
- 1 tbsp olive oil
- 2 garlic cloves
- 1-inch piece of fresh ginger, peeled
- ½ serrano pepper (adjust to spice preference)
- 1 tbsp cumin powder
- 1 tbsp honey
- ½ tbsp salt
- ½ tsp cayenne pepper
- 1 package (about 6–8 oz) feta cheese
- ½ cup plain Greek yogurt
Roasted Carrots
Parsley Chutney
Whipped Feta
Directions
Roast the Carrots
Preheat your oven to 400°F (200°C)
In a large bowl, toss carrots with cinnamon, cumin, garlic powder, paprika, cayenne, salt, pepper, and olive oil
Drizzle in the honey and toss again to coat
Spread on a parchment-lined baking sheet and roast for 45 minutes, until golden and tender
Make the Parsley Chutney
In a blender or food processor, combine parsley, olive oil, garlic, ginger, serrano pepper, cumin powder, honey, salt, and cayenne
Blend until smooth, adding a splash of water or more oil if needed for consistency
Make the Whipped Feta
Without rinsing the blender (hello flavor layering!), add the feta and Greek yogurt
- Blend until creamy and smooth. Set aside.
To Assemble
On a serving platter, spread a generous layer of whipped feta
Top with roasted carrots
Drizzle with parsley chutney and finish with microgreens or chopped herbs if you’d like an extra flourish
Serve & enjoy!
