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! ✨