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Roasted Carrots with Whipped Feta, Hot Honey & Crunchy Walnuts

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These roasted rainbow carrots are served over a bed of creamy whipped feta, drizzled with spicy hot honey, and topped with crunchy walnuts for a perfect balance of sweet, tangy, and heat.

Ingredients

Scale
  • For the Roasted Carrots:
  • 1 lb rainbow carrots, scrubbed and halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • For the Whipped Feta:
  • 6 oz feta cheese, crumbled
  • 1/4 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • For the Hot Honey:
  • 1/4 cup honey
  • 1 tsp red pepper flakes (or to taste)
  • For the Crunchy Walnuts:
  • 1/2 cup walnuts, roughly chopped
  • 1 tsp olive oil
  • pinch of salt

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the halved carrots with 2 tbsp olive oil, cumin, and salt. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, until tender and slightly caramelized.
  3. While carrots roast, make the whipped feta: In a food processor, combine feta, yogurt, 2 tbsp olive oil, and lemon juice. Blend until smooth and creamy. Set aside.
  4. Prepare the hot honey: In a small saucepan, warm the honey with red pepper flakes over low heat for 2–3 minutes. Remove from heat and let steep.
  5. Toast the walnuts: In a small skillet over medium heat, add walnuts, 1 tsp olive oil, and a pinch of salt. Toast, stirring frequently, for 3–4 minutes until fragrant. Set aside.
  6. To serve, spread the whipped feta on a serving platter. Arrange roasted carrots on top. Drizzle with hot honey and sprinkle with toasted walnuts. Serve warm or at room temperature.

Notes

You can use regular orange carrots if rainbow carrots are unavailable. Adjust the amount of red pepper flakes to control the heat level. This dish is also delicious with a sprinkle of fresh thyme or parsley on top.

Nutrition

Find it online: https://cheerychop.com/roasted-carrots-whipped-feta-honey/