Honey Roasted Carrots with Herby Whipped Feta

Last week I promised several easy and delicious Thanksgiving recipes in the weeks leading up to the holiday and I’m here to deliver with a quick, delicious, absolutely gorgeous roasted carrot dish.

I’ve campaigned in years past that Thanksgiving is the best holiday. Its a day devoted to family, friends, food and fun. No gifts, no rushing around; just a great meal and time with your favorite people.

With that said, I’m well aware ‘Thanksgiving’ food isn’t everyone’s favorite and I can appreciate that. So, while I personally love all things Thanksgiving, if you don’t, give yourself permission to make (or order) a meal you actually enjoy. Throw out the rule book and do what makes you happy.

But, if you are planning to enjoy a traditional Thanksgiving feast and you’re looking for a new recipe or two to jazz up the menu, I’ve got just what you’re looking for. I’m a traditionalist at heart; give me all the stuffing, mashed potatoes and cranberry sauce but I need a little color on my plate so I always like to make a few vegetable dishes to brighten up the heavy meal and add some bold flavor and texture to the meal.

This year, these honey roasted carrots on a bed of herby whipped feta are my go-to side dish. Carrots are roasted in the oven in a drizzle of olive oil and honey until tender and golden brown along the edges. An easy mixture of herbs, a few spices and feta cheese are whipped into a decadent spread the carrots are piled on. The end result is a luscious and beautiful side dish that tastes as good as it looks.

Honey Roasted Carrots with Herby Whipped Feta

• 2 pounds tricolored carrots, peeled and cut into 2-inch pieces

• 2 tablespoons extra virgin olive oil

• 3 tablespoons honey

• 6 ounce container crumbled feta cheese

• 2-3 tablespoons plain greek yogurt

• 1-2 tablespoons water (to thin out the mixture)

• 1 tablespoon chives, minced

• 1 tablespoon fresh basil leaves, minced

• 2 tablespoons Italian leaf parsley, minced and divided

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes

• Kosher salt and black pepper

• 2 tablespoons pepitas

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.

In a bowl, combine carrots, extra virgin olive oil, honey and a big pinch of Kosher salt and black pepper. Toss to combine and spread evenly on the baking sheet.

Roast in the oven for about 20 to 30 minutes until the carrots are fork tender and starting to turn golden brown on the edges. Make sure to flip the carrots at least once, about halfway through the cooking time. Roasting time will depend how big your carrots are so just keep an eye on them.

While the carrots roast, prepare the whipped feta. In a small food processor combine the feta, greek yogurt, minced herbs (reserve one tablespoon flat leaf parsley for garnish), garlic, red pepper flakes, salt and pepper. Add a splash of water, one tablespoon at a time until you get to your desired texture. The feta should spread easily on the platter while still holding its shape.

Spread a thick layer of whipped feta on a platter. Top the feta with roasted carrots. Garnish with the remaining tablespoon flat leaf parsley and one more pinch of Kosher salt.