Roasted Carrots with Whipped Feta

Roasted carrots served over creamy whipped feta with a zippy horseradish dressing, fresh dill and parsley, and optional pomegranate arils or walnuts.

Course Side Dish

Cuisine Mediterranean-Inspired

Keyword carrots, whipped feta

Prep Time 15

Cook Time 30

Total Time 45

Servings -6 people

Calories 433kcal

400 grams feta cheese from a block of feta cheese in brine (about 3 cups crumbled)
6 tbsp Shamrock Farms Heavy Whipping Cream
1 tbsp extra-virgin olive oil
2 small garlic cloves
1 tsp lemon zest
Kosher salt to taste

2 lbs small-medium bunch mix of orange and/or rainbow or heirloom carrots, washed, trimmed and halved lengthwise
3 tbsp extra-virgin olive oil
1 tsp kosher salt
½ tsp ground pepper

Make the whipped feta by adding the feta cheese, heavy whipping cream, extra virgin olive oil, garlic cloves and lemon zest to a food processor and whip on high speed until combined and creamy. Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. Taste and adjust with salt if needed.
Put the whipped feta in the fridge while you bake the carrots.

Preheat the oven to 425F.
Trim the green tops off the carrots, leaving a bit of the green visible (if desired). If the carrots are quite large, make sure to slice them in half lengthwise before baking.
Place the washed and trimmed carrots on a large baking sheet. Drizzle with the olive oil, salt and ground pepper and toss to combine. Spread the carrots into a single layer on the baking sheet.
Bake the carrots for 20 minutes, toss / flip and then bake for another 10-15 minutes, until the carrots are fork-tender and starting to brown.

While the carrots bake, make the zippy sauce by whisking together the olive oil, white wine vinegar, prepared horseradish and pressed garlic in a large bowl.
When the carrots come out of the oven, gently toss them in the zippy sauce and let sit to absorb the sauce, for about 5-10 minutes.

When ready to serve, spread the whipped feta on a large serving platter and layer the carrots on top. Garnish with the fresh chopped dill, fresh chopped parsley and pomegranate arils and/or chopped walnuts if desired.

You can make the whipped feta a day ahead and store in the fridge in an airtight container. Remove from the fridge about 15 minutes before serving with the carrots.
If you love this recipe, try our Dukkah Recipe (with roasted vegetable and whipped feta)