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Roasted Carrots with Whipped Feta, Cranberry-Honey Glaze & Crunchy Walnuts

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A stunning holiday side dish featuring roasted rainbow carrots with creamy whipped feta, a sweet-tart cranberry-honey glaze, and crunchy walnuts.

Ingredients

Scale
  • For the Roasted Carrots:
  • 1 lb rainbow carrots, scrubbed and tops trimmed (leave 1 inch of stem)
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste
  • 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
  • 1 small garlic clove, minced
  • For the Cranberry-Honey Glaze:
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup honey
  • 2 tbsp water
  • 1 tbsp balsamic vinegar
  • Pinch of salt
  • For the Crunchy Walnuts:
  • 1/3 cup walnuts, roughly chopped
  • 1 tsp olive oil
  • Pinch of sea salt
  • For Garnish:
  • Fresh thyme or parsley

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the carrots: Toss the carrots with olive oil, cumin, cinnamon, salt, and pepper. Arrange in a single layer on the baking sheet. Roast for 20-25 minutes, until tender and caramelized.
  3. Make the whipped feta: While carrots roast, combine feta, cream cheese, Greek yogurt, olive oil, lemon juice, and garlic in a food processor. Blend until smooth and creamy. Set aside.
  4. Make the glaze: In a small saucepan, combine cranberries, honey, water, balsamic vinegar, and salt. Bring to a simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly. Remove from heat.
  5. Toast the walnuts: In a small skillet, heat olive oil over medium heat. Add walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Sprinkle with sea salt.
  6. Assemble: Spread the whipped feta on a serving platter. Arrange the roasted carrots on top. Drizzle with the cranberry-honey glaze. Sprinkle with toasted walnuts and garnish with fresh herbs. Serve immediately.

Notes

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. For a nut-free version, substitute toasted pumpkin seeds.

Nutrition

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