Honey Roasted Carrots with Whipped Feta & Crispy Garlic

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

2 bunches carrots (peeled and cut into 2-inch barrelssee notes below)

2 tbsp olive oil

salt to taste

200 grams feta cheese

2 tbsp plain greek yogurt

1-2 tbsp water (to thin out the whipped feta cheese)

2 tbsp olive oil

2 tbsp butter

4 garlic cloves (thinly sliced)

1/2 tsp red pepper flakes

1 tbsp fresh parsley (chopped fine)

Instructions

Preheat your oven to 400 °F.

Wash, peel and slice your carrots into barrel-shaped pieces that are easy to eat in one bite.

To a large mixing bowl add the carrots, olive oil and a generous pinch of salt. Toss to combine.

Add the carrots to a parchment lined baking pan and spread into an even layer.Roast for 20-30 minutes, or until fork tender and slightly golden.The timing will depend on the size of your carrots.

While the carrots are in the oven, prepare the whipped feta.Add the feta and plain greek yogurt to a small blender or food processor and whip until smooth.Add 1-2 tbsp of water to slightly thin out the whipped feta spread.Spread evenly onto a serving platter.

Next, prepare the crispy garlic chili oil.To a small saucepan add the olive oil, butter, sliced garlic and red pepper flakes. Fry on low/medium heat until the garlic becomes golden and slightly crispy. About 3 minutes. Be careful not to burn the garlic.

Add the carrots onto the whipped feta, and spoon on the garlic chili crunch.

Finish with a drizzle of honey, fresh chopped parsley and flaky salt.

Nutrition

• Calories: 386 kcal
• Lipides Totaux: 31 g
• Lipides Saturés: 12 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 60 mg
• Sodium: 741 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8 g
• Protéines: 10 g