Print

Roasted Carrots with Whipped Feta, Maple Drizzle & Crunchy Walnuts

Print Recipe

Roasted rainbow carrots are paired with creamy whipped feta, a sweet and savory maple drizzle, and crunchy walnuts for a stunning and flavorful side dish.

Ingredients

Scale
  • For the Roasted Carrots:
  • 1.5 lbs rainbow carrots, scrubbed and trimmed (halve any thick ones)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • For the Whipped Feta:
  • 4 oz feta cheese, crumbled
  • 2 oz cream cheese, softened
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Freshly ground black pepper, to taste
  • For the Maple Drizzle:
  • 2 tbsp pure maple syrup
  • 1 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • Pinch of salt
  • For the Crunchy Walnuts:
  • 1/2 cup walnuts, roughly chopped
  • 1 tsp extra virgin olive oil
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the carrots: In a large bowl, toss the carrots with olive oil, cumin, and salt until evenly coated. Spread in a single layer on the prepared baking sheet.
  3. Roast the carrots: Roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
  4. Make the whipped feta: While carrots roast, combine feta, cream cheese, olive oil, lemon juice, garlic, and black pepper in a food processor. Blend until smooth and creamy. Set aside.
  5. Toast the walnuts: In a small skillet over medium heat, warm 1 tsp olive oil. Add walnuts and a pinch of salt. Toast, stirring frequently, for 3-5 minutes until fragrant and lightly browned. Remove from heat.
  6. Make the maple drizzle: In a small bowl, whisk together maple syrup, olive oil, Dijon mustard, and a pinch of salt until emulsified.
  7. Assemble: Spread the whipped feta on a serving platter. Arrange the roasted carrots on top. Drizzle with the maple mixture and sprinkle with the toasted walnuts. Serve immediately.

Notes

For a dairy-free version, substitute the feta and cream cheese with a plant-based alternative. You can use regular carrots if rainbow carrots are unavailable. The whipped feta can be made a day ahead and stored covered in the refrigerator.

Nutrition

Find it online: https://cheerychop.com/roasted-carrots-whipped-feta-recipe-2/