Maple Roasted Carrots with Whipped Feta, Pistachios, and Pomegranate Seeds
Ingredients
For the Carrots:
- 1 lb baby carrots (with tops trimmed)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Whipped Feta:
- 4 oz feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
For Garnishing:
- 1/4 cup pomegranate seeds ❤️
- 1/4 cup pistachios, chopped
- Fresh parsley or dill, finely chopped
- A drizzle of olive oil
Instructions
1️⃣ Roast the Carrots:
Preheat the oven to 425°F (220°C).
In a bowl, toss the baby carrots with olive oil, maple syrup, cumin, smoked paprika, salt, and pepper.
Spread the carrots in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the carrots are tender and caramelized. Turn halfway for even roasting.
2️⃣ Prepare the Whipped Feta:
In a food processor or blender, combine crumbled feta, Greek yogurt, olive oil, lemon juice, and garlic powder.
Blend until smooth and creamy. Adjust the consistency with a splash of water if needed.
3️⃣ Assemble the Dish:
Spread the whipped feta in a circular pattern on a serving platter.
Arrange the roasted carrots over the whipped feta.
Sprinkle with pomegranate seeds, chopped pistachios, and fresh herbs.
4️⃣ Finishing Touch:
Drizzle a bit of olive oil over the top for extra flavor and shine.
Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Why You’ll Love It:
Sweet & Savory: The maple-glazed carrots pair perfectly with the salty whipped feta.
Crunch Factor: Pistachios and pomegranate seeds add a delightful texture.
Festive Look: A vibrant, colorful presentation perfect for the holidays.
This dish is guaranteed to steal the spotlight on any table! ✨