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Hot Honey Roasted Carrots over Whipped Feta

Tender, caramelized roasted carrots glazed in a spicy hot honey sauce, served over a luxurious bed of whipped feta and topped with crunchy pistachios and fresh mint.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Carrots
  • 2 lbs whole carrots peeled, tops trimmed
  • 3 tbsp extra-virgin olive oil
  • 0.25 cup honey
  • 1 tbsp harissa paste or chili crisp
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Whipped Feta Base
  • 8 oz feta cheese block drained, broken into chunks
  • 0.5 cup Greek yogurt whole-milk
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice fresh
  • 1 clove garlic smashed
Garnishes
  • 0.25 cup pistachios shelled and chopped
  • 0.25 cup fresh mint leaves

Equipment

  • Baking sheet
  • Food processor
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together 3 tbsp olive oil, honey, harissa, smoked paprika, garlic powder, salt, and pepper.
  3. Place carrots on the baking sheet, pour the honey-spice glaze over them, and toss to coat evenly. Spread into a single layer.
  4. Roast for 25-30 minutes, tossing halfway through, until deeply caramelized and tender.
  5. While carrots roast, pulse the feta, Greek yogurt, 2 tbsp olive oil, lemon juice, and smashed garlic in a food processor until light and completely smooth.
  6. Spread the whipped feta onto a serving platter.
  7. Arrange the hot roasted carrots over the feta base. Drizzle with any remaining sticky glaze from the pan.
  8. Garnish heavily with chopped pistachios and fresh mint leaves. Serve immediately.

Notes

Always use a block of feta in brine for the dip. Pre-crumbled feta has anti-caking agents that will make the dip grainy instead of smooth.