Roasted Garlic Butter Carrots with Lemon Herb Feta Sauce
Tender roasted carrots tossed in garlic butter and topped with a bright, creamy lemon herb feta sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- For the Roasted Carrots:
- 1 lb whole heirloom carrots, scrubbed and tops trimmed
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- For the Lemon Herb Feta Sauce:
- 4 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine melted butter, minced garlic, salt, and pepper.
- Place the carrots on the prepared baking sheet. Pour the garlic butter mixture over the carrots and toss to coat evenly.
- Roast for 25-30 minutes, or until carrots are tender and caramelized at the edges, tossing once halfway through.
- While the carrots roast, prepare the sauce. In a medium bowl, combine the crumbled feta, Greek yogurt, lemon juice, olive oil, dill, parsley, lemon zest, and black pepper. Mix until well combined and creamy.
- Transfer the roasted carrots to a serving platter. Drizzle with the lemon herb feta sauce or serve the sauce on the side.
Notes
For a thinner sauce, add a tablespoon of milk or water. You can use regular carrots if heirloom are unavailable; just cut them into uniform pieces for even roasting.
Nutrition
- Calories: 210
- Sugar: 7g
- Fat: 15g
- Carbohydrates: 14g
- Protein: 7g