Roasted Carrots with Whipped Feta
These Roasted Carrots with Whipped Feta transform simple veggies into a delicious appetizer with crispy, caramelized edges and bold flavor. Thinly sliced carrots are roasted at high heat to draw out their natural sweetness & achieve deep golden browning; paired with a creamy whipped feta.
Servings: 4 Servings
Calories: 224kcal
Ingredients
- 1 Pound Large Carrots
- 1 Tablespoon Paprika
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Corn Starch
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Cup Fresh Parsley chopped
Whipped Feta
- 8 Ounces Feta Cheese
- 2 Tablespoons Honey
- 1 Lemon juiced
Instructions
- Preheat the oven to 400°F (200°C) and position the rack in the upper third for optimal caramelization. Wash and dry the carrots thoroughly, then cut each in half lengthwise and slice into ¼ to ⅛-inch strips for even roasting.
- In a large bowl, lightly coat the carrots with 1 tablespoon of olive oil, then add garlic powder, paprika, cornstarch, salt, and pepper. Roughly chop parsley (reserving a bit for finishing) and toss with the carrots, ensuring all strips are evenly coated.
- In a food processor, blend 8 ounces of feta with 2 tablespoons of honey and the juice of one lemon until smooth and creamy (about 60 seconds). Spread carrots on a parchment-lined baking sheet without overcrowding. Roast for 15 minutes, stopping to toss for even browning. Drizzle about 2 tablespoons of honey over the carrots. Then roast another 15 minutes until edges are deeply caramelized and crispy.
- Toss the roasted carrots with reserved parsley, transfer to a platter, and serve warm with the whipped feta.
Notes
- Dry Thoroughly: Moisture is the enemy of crispiness; pat the carrots completely dry after washing. Excess surface water prevents proper browning.
- Don't Skip the Cornstarch: It absorbs surface moisture during roasting and creates a light, crispy coating.
- Space Matters: Overcrowded carrots steam instead of roasting. Leave at least ½ inch between pieces or use multiple baking sheets.
- Upper Rack Placement: Roast in the top third of the oven to expose carrots to more direct heat, encouraging better caramelization without burning.
- Toss Halfway Through: Flip at the 15-minute mark to ensure even browning on all sides.
- Honey Timing: Drizzle honey after roasting, not before. Honey is hygroscopic (it attracts moisture), which can prevent a crispy exterior from forming if added too early.
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 30mg | Sodium: 1173mg | Potassium: 511mg | Fiber: 5g | Sugar: 17g | Vitamin A: 20444IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 2mg
