Roasted Carrots with Whipped Feta Dip
Sweet, smoky roasted carrots served with a light, creamy, and tangy whipped feta dip. An easy, elegant, and healthy appetizer or side dish that's sure to impress.
Ingredients
For the Roasted Carrots:
- 2 pounds carrots scrubbed {900 grams}
- 3 tablespoons extra virgin olive oil {45 ml}
- 1 tablespoon pure maple syrup {15 ml}
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
For the Whipped Feta Dip:
- 8 ounces block feta cheese {225 grams}
- 1/3 cup full-fat plain yogurt {80 ml}
- 2-3 tablespoons extra virgin olive oil {30-45 ml}
- 1 small clove garlic
- Zest and juice from half a lemon
For Garnish (Optional):
- Fresh dill or parsley chopped
- Toasted pine nuts or walnuts
- Drizzle of honey or maple syrup
- Flaky sea salt
Instructions
- Prep and Roast Carrots: Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. If carrots are thick, cut them in half lengthwise for even cooking. Place on the prepared sheet.
- Season Carrots: In a small bowl, whisk together olive oil, maple syrup, minced garlic, smoked paprika, cumin, salt, and pepper. Pour over carrots and use your hands to toss until evenly coated. Arrange in a single layer.
- Cook Carrots: Roast for 20 minutes, then remove from oven and flip carrots. Return to oven and roast for another 10-20 minutes, or until tender and caramelized at the edges.
- Make Dip: While carrots roast, add the block of feta, yogurt, 2 tablespoons olive oil, garlic clove, and lemon zest and juice to a food processor. Process for 1-2 minutes until completely smooth and creamy, scraping down sides as needed. Taste and adjust with more lemon or olive oil if desired.
- Serve: Transfer whipped feta to a serving bowl. Arrange roasted carrots on a platter. Garnish carrots and dip with optional toppings like fresh herbs, toasted nuts, a drizzle of honey, and flaky salt. Serve immediately.
Notes
For best results, use a block of feta cheese packed in brine rather than pre-crumbled feta for the smoothest, creamiest dip. Leftover dip can be stored in the fridge for up to 5 days. Carrots are best enjoyed fresh but can be reheated on a baking sheet.