Honey Roasted Carrots with Whipped Feta

Tender roasted carrots tossed with honey and served over creamy, lemony whipped feta. Finished with crunchy pistachios and fresh thyme, this colorful side dish is perfect for holiday dinners or everyday meals.

Course Side Dish

Cuisine Mediterranean

Keyword carrot side dish, honey roasted carrots with whipped feta, roasted carrots

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 282kcal

Author Tiffany bendayan

Ingredients

For Roasted Carrots

2 lb carrots peeled
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh thyme leaves
¾ teaspoon kosher salt
¼ teaspoon black pepper

For Whipped Feta

8 oz block feta cheese drained
⅓ cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
Black pepper to taste

For Serving

¼ cup chopped roasted pistachios
Fresh thyme leaves to garnish
Honey for an additional drizzle, if desired
Lemon zest optional

US Customary - Metric

Instructions

Prepare the oven and carrots. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. If the carrots have green stems, trim them to about 1 inch. Cut thicker carrots lengthwise into halves or quarters so the pieces have a similar thickness.
Season the carrots. Toss the carrots with the olive oil, thyme, kosher salt, and black pepper. Spread in a single layer on the prepared baking sheet, leaving space between the pieces. Do not add the honey yet.
Roast. Roast for 15–20 minutes, checking at 15 minutes, until lightly browned and fork-tender. Thicker carrots may need additional time.
Make the whipped feta. While the carrots roast, add the feta, Greek yogurt, olive oil, lemon juice, lemon zest, and black pepper to a food processor. Process until smooth and creamy, stopping to scrape down the sides as needed.
Add the honey. Remove the carrots from the oven and drizzle with the 2 tablespoons of honey. Gently toss while the carrots are still hot to coat evenly.
Assemble and serve. Spread the whipped feta over a serving platter. Arrange the warm carrots on top and finish with the chopped pistachios and fresh thyme. Add an extra drizzle of honey and lemon zest, if desired. Serve immediately.

Notes

Carrot size: The roasting time assumes slender carrots or thicker carrots cut lengthwise. Use tenderness as your guide.
Honey goes on afterward: Adding it to the hot carrots after roasting gives sweetness without scorching the honey in the oven.
Rainbow or orange: Both work well. Choose carrots of similar thickness for even cooking.
Feta: Use drained block feta for a creamy texture. Taste the whipped feta before adding any extra salt.
Make ahead: Prepare the whipped feta up to 1 day ahead and refrigerate in a covered container. Stir before serving. Roast and glaze the carrots shortly before serving; add pistachios last.

Nutrition