Honey Roasted Carrots over whipped Dill and Pistachio Feta

Serves 6–8

Ingredients

For the carrots

    •    2–2.5 lbs carrots, peeled and cut on a long bias

    •    2–3 tbsp olive oil or melted butter

    •    2 tbsp honey

    •    1 tsp salt

    •    ½ tsp black pepper

    •    Optional: pinch of cinnamon or smoked paprika

For the whipped dill–pistachio feta

    •    1 block feta (8 oz)

    •    ½ cup Greek yogurt or labneh

    •    2 tbsp olive oil

    •    2–3 tbsp fresh dill, chopped

    •    1 tbsp lemon juice

    •    1–2 tbsp pistachios, finely chopped

    •    Black pepper

    •    Optional: a small drizzle of honey to balance the tang

Garnish

    •    Extra chopped pistachios

    •    Fresh dill

    •    Lemon zest (optional)

Instructions

1. Roast the carrots

    1.    Preheat oven to 400°F.

    2.    Toss carrots with olive oil or butter, honey, salt, and pepper.

    3.    Spread on a parchment-lined baking sheet.

    4.    Roast for 25–30 minutes, flipping once, until caramelized and slightly charred on the edges.

2. Make the whipped feta

    1.    Add feta, yogurt, olive oil, lemon juice, dill, and a few cracks of pepper to a food processor.

    2.    Blend until very smooth and creamy.

    3.    Fold in 1–2 tbsp chopped pistachios for texture.

    4.    Taste and adjust lemon, dill, or olive oil as needed.

3. Assemble

    1.    Spread a generous layer of whipped feta on the base of a serving platter.

    2.    Arrange the roasted carrots on top.

    3.    Sprinkle with extra pistachios, fresh dill, and lemon zest if using.

    4.    Drizzle a tiny bit of honey over the carrots if you want extra shine and sweetness.