Spiced Honey Carrots with Whipped Feta

The best way to use your carrots

4 - 6

Serves

15 mins

Prep Time

40 mins

Cook Time

Recipe author

Misfit Garden

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.

Rate this recipe

High Fibre

Sides and Sauces,

Vegetarian

Ingredients

Spiced honey carrots

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 drained

1½ cups of thick Greek style yoghurt

200g feta cheese

crumbled

1 Tbsp smoked paprika

for your carrots

1 big Tbsp honey

runny

2 tsp harissa paste

(we recommend harissa paste, but we also used Asian style flakes chili in oil)

Salsa verde

fresh Italian parsley

or Coriander

juice of ½ lemon

(you can also use the zest to top up your dish)

olive oil

salt and pepper

Method

For the spiced carrots and feta

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.

Start Timer

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.

Start Timer

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.

Energy

1418kJ (339 kcal)

Protein

13.1g

Total Fat

18.8g

Saturated Fat

9.1g

Carbs