Description

These delicious roasted carrots are perfectly caramelized with a hint of warm spices and honey, served alongside a creamy whipped feta dip that adds a tangy complement. This easy-to-make appetizer or side dish is ideal for gatherings or a flavorful addition to any meal.

Ingredients

Roasted Carrots

1 pound baby carrots (trimmed, leaving some of the green stems)
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, chopped (for garnish)

Whipped Feta Dip

6 ounces feta cheese
2 ounces cream cheese
2 tablespoons lemon juice
⅓ cup olive oil
⅛ teaspoon salt
⅛ teaspoon pepper

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Instructions

Preheat Oven and Prepare Carrots: Preheat your oven to 425°F (220°C). In a large bowl, toss the baby carrots with olive oil, honey, cumin, paprika, cinnamon, salt, and black pepper until evenly coated.
Roast Carrots: Spread the seasoned carrots on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, turning once halfway through, until the carrots are tender and caramelized.
Make Whipped Feta Dip: While the carrots roast, combine feta cheese, cream cheese, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Serve: Transfer the roasted carrots to a serving platter, garnish with freshly chopped parsley, and serve alongside the whipped feta dip for dipping.

Notes

You can substitute baby carrots with regular carrots cut into similar-sized sticks.
Adjust the honey amount if you prefer a sweeter or less sweet dish.
The whipped feta dip can be made a day in advance and refrigerated; bring to room temperature before serving.
For a spicier kick, add a pinch of cayenne pepper to the carrot seasoning.