Chef Nicole’s Honey Roasted Carrots with Whipped Feta, Herbs + Fresno

Looking to elevate your veggie game? Chef Nicole’s Honey Roasted Carrots with Whipped Feta, Herbs + Fresno bring the perfect balance of sweet, savory, and spicy to your plate. This simple but stunning dish is packed with flavor and the perfect side dish for your next dinner party!

Ingredients

2 Bunches Heirloom Carrots, peeled (halve the large and keep small ones whole)

2 T Honey

2 T Butter, Melted

8 Oz Feta, room temp

3 Oz Whole Plain Greek Yogurt

1 Oz + 2 t EVOO

3 T Lemon Juice

1 Garlic clove, rough chop

½ C Parsley leaves, picked

½ C Mint, Picked

1/2 small shallot, very thinly sliced

2 Fresno, Thinly sliced

1 1/2 t white balsamic

Instructions

1. Preheat oven to 425F on convection roast.

2. Combine butter and honey in a large bowl.

3. Place carrots in bowl and toss to coat evenly in mixture. Season with salt + pepper

4. Spread carrots out in an even layer on baking sheet and place in upper rack of oven.

5. Allow to roast approximately 20-25 minutes, tossing half through cooking process.

6. Remove from oven and allow to cool to room temperature.

7. Place the feta, yogurt, 1 oz EVOO, 2 T lemon juice and garlic in a food processor and combine until smooth. Season with salt + pepper.

8. Mix the parsley, mint, shallot, Fresno, 2 t EVOO, 1 T lemon juice and white balsamic in a bowl.

9. Spoon whipped feta on a platter and spread evenly. Place the carrots on top of the whipped feta. Finish with the herb mixture over the carrots. Drizzle lightly with olive oil and enjoy!