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Balsamic Cranberry Roasted Carrots with Whipped Feta & Pistachio Crunch

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Roasted carrots tossed with balsamic glaze and dried cranberries, served over a bed of creamy whipped feta and topped with a crunchy pistachio mixture.

Ingredients

Scale
  • For the Roasted Carrots:
  • 1 lb heirloom or baby carrots, scrubbed and tops trimmed
  • 2 tbsp olive oil
  • 2 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • For the Whipped Feta:
  • 4 oz feta cheese, crumbled
  • 2 oz cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • For the Pistachio Crunch:
  • 1/4 cup shelled pistachios, chopped
  • 2 tbsp dried cranberries, chopped
  • 1 tbsp honey

Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl, toss carrots with olive oil, balsamic glaze, and sea salt until well coated.
  3. Spread carrots in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and caramelized.
  4. Meanwhile, make the whipped feta: In a food processor, combine feta, cream cheese, yogurt, olive oil, and lemon juice. Blend until smooth and creamy, scraping down sides as needed.
  5. Make the pistachio crunch: In a small bowl, mix pistachios, dried cranberries, and honey.
  6. To serve, spread whipped feta on a serving platter. Top with roasted carrots and sprinkle with pistachio crunch.

Notes

For extra flavor, garnish with fresh parsley or thyme. Adjust balsamic glaze to taste.

Nutrition

Find it online: https://cheerychop.com/balsamic-cranberry-roasted-carrots/