Roasted Carrots With Lemony Whipped Feta

How to Make Roasted Carrots With Lemony Whipped Feta

1. 1

   Step 1: Prep and dress the carrots

   Preheat the oven to 425°F (220°C). Toss the trimmed carrots with 2 tablespoons of the olive oil, the kosher salt, and black pepper on a rimmed baking sheet so they sit in a single layer—cut larger carrots in half lengthwise so they cook evenly.

   For this step

   • 1 1/2 lbCarrots, trimmed (small–medium; halved lengthwise if large)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Roast the carrots

   Roast in the preheated oven for 22–28 minutes, turning once halfway through, until the carrots are tender and developing brown edges and caramelized spots. Remove from oven and let rest while you make the whipped feta.
   
3. 3

   Step 3: Make the lemony whipped feta

   In a food processor or with a whisk and bowl, combine the crumbled feta, Greek yogurt, the zest and juice of the lemon (reserve a little juice for finishing if you like), the smashed garlic clove, and the remaining 1 tablespoon olive oil. Blend or whisk until smooth and fluffy, scraping down the sides; taste and adjust with a small pinch of salt or extra lemon if needed.

   For this step

   • 6 ozFeta cheese, crumbled
   • 1/4 cupPlain Greek yogurt (full-fat preferred)
   • 1 wholeLemon (zest + juice)
   • 1 cloveGarlic clove, smashed
   
4. 4

   Step 4: Assemble and finish

   Spread the whipped feta onto a serving platter or individual plates, arrange the roasted carrots on top or beside it, drizzle a little extra olive oil and squeeze the reserved lemon juice over the carrots if desired, then scatter chopped parsley and a pinch of red pepper flakes for brightness and heat.

   For this step

   • 2 tbspFresh parsley, finely chopped (for garnish)
   • 1/4 tspRed pepper flakes (optional, for finish)
   
5. 5

   Step 5: Serve and store

   Serve warm or at room temperature as a side or a light main with crusty bread or grain salad. Store leftovers covered in the refrigerator for up to 2 days; reheat the carrots briefly in a warm oven (350°F/175°C) and serve with chilled whipped feta.
   

1. Preheat the oven to 425°F (220°C). Toss the trimmed carrots with 2 tablespoons of the olive oil, the kosher salt, and black pepper on a rimmed baking sheet so they sit in a single layer—cut larger carrots in half lengthwise so they cook evenly.
2. Roast in the preheated oven for 22–28 minutes, turning once halfway through, until the carrots are tender and developing brown edges and caramelized spots. Remove from oven and let rest while you make the whipped feta.
3. In a food processor or with a whisk and bowl, combine the crumbled feta, Greek yogurt, the zest and juice of the lemon (reserve a little juice for finishing if you like), the smashed garlic clove, and the remaining 1 tablespoon olive oil. Blend or whisk until smooth and fluffy, scraping down the sides; taste and adjust with a small pinch of salt or extra lemon if needed.
4. Spread the whipped feta onto a serving platter or individual plates, arrange the roasted carrots on top or beside it, drizzle a little extra olive oil and squeeze the reserved lemon juice over the carrots if desired, then scatter chopped parsley and a pinch of red pepper flakes for brightness and heat.
5. Serve warm or at room temperature as a side or a light main with crusty bread or grain salad. Store leftovers covered in the refrigerator for up to 2 days; reheat the carrots briefly in a warm oven (350°F/175°C) and serve with chilled whipped feta.