Spiced Honey Carrots with Whipped Feta
The best way to use your carrots
Serves
4 - 6
Prep Time
15 mins
Cook Time
40 mins
Take roasted carrots to another level and make this delicious showstopper using as many carrots you like!
This recipe is authored by Misfit Garden, courtesty of Love Food Hate Waste.
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a bunch carrots
as many as you want, we’ll let you be the judge (scrubbed; no need to peel)1 can chickpeas
rinsed and drained1½ cups of thick Greek style yoghurt
200g feta cheese
crumbled1 Tbsp smoked paprika
for your carrots1 big Tbsp honey
runny2 tsp harissa paste
(we recommend harissa paste, but we also used Asian style flakes chili in oil)
fresh Italian parsley
or Corianderjuice of ½ lemon
(you can also use the zest to top up your dish)olive oil
salt and pepper
Method
Preheat your oven @190 C on fan bake.
On a baking tray place your carrots and coat with olive oil, spices, salt and pepper. Shake until well coated and roast for 25 mins.
In the meantime, mix up the Greek yoghurt and feta. Place on your plating dish as a thick layer and set aside.
Once the carrots are almost done take them out of the oven, add your chickpeas to the tray, ass a splash of olive oil, S&P and shake! Return the tray to the oven for another 10-15 min.
For the salsa verde: chop your herbs and add olive oil, lemon juice, salt & pepper. Give it a good mix and put aside.
When your carrots are ready, take out of the oven and add honey & chilli paste. Shake, shake, shake until everything is sticky!
Place your carrots and chickpeas on the yoghurt/feta bed, top up with a splash of lemon juice (and zest if you would like), a splash of olive oil and your salsa verde. Taste and see if the dish needs a bit more salt & pepper.
Serve warm or at room temperature. Enjoy!
Nutrition Information per Serving (376g)
This nutrition analysis is based on 6 serves and makes an excellent side dish.
