1poundorganic baby carrotswith green ends cut but stem remaining
3tablespoonsolive oil
2tablespoonshoney
1teaspoonground cumin
½teaspoonpaprika
½teaspoonground cinnamon
½teaspoonsalt
¼teaspoonground black pepper
fresh chopped parsleyfor serving
For the whipped feta:
6ouncesfeta cheese
2ouncescream cheese
2tablespoonslemon juice
⅓cupolive oil
⅛teaspoonsalt
⅛teaspoonpepper
Instructions
For the roasted carrots:
Preheat the oven to 400 degrees. Add washed and peeled carrots to a large baking sheet. If the carrots are big, you can slice them in half lengthwise. In a separate small bowl, add the olive oil, honey, and spices and whisk together. Pour over the carrots and toss together until fully coated.
Place baking sheet with carrots in a preheated over and roasted for 20-25 minutes or until they are slightly tender and charred. Serve with the whipped feta dip on the serving platter or alongside the carrots.
For the whipped feta dip:
Prepare the whipped feta cheese spread by placing feta cheese, cream cheese, lemon juice, 1/3 cup olive oil, salt, and pepper in food processor and mix until completely combined. Serve alongside the roasted carrots.