OK, carrots are one of my top 5 favorite vegetable. Does that include carrot cake with cream cheese frosting? This picture is not quite the recipe, but close enough. I did slice my carrots, instead of roasting whole and preferred the roasted carrots chilled or at room temperature. Super pretty and tasty. Courtesy of The Secret Sauce by Shredhappens.
Ingredients for Charred Carrots:
- 2 pounds carrots, cut into thick, even slices
- 2 tablespoons EVOO
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon onion powder
- salt and pepper to taste
Directions for Charred Carrots:
Preheat oven to 450-degrees.
Peel carrots and cut into even slices.
Toss carrots with EVOO, paprika, onion powder, salt and pepper.
Place on baking sheet, evenly layered and roast 18-20 minutes or until edges are dark and blistered.
Ingredients for Whipped Feta:
- 1 tablespoon fresh lemon juice & 1/2 teaspoon lemon zest
- 1 cup thick yogurt
- 4 ounces feta
Directions for Whipped Feta:
Whip the yogurt and feta until smooth. Add the juice and zest. Adjust with salt if you like.
Toppings:
- Crushed pecans or pistachios
- Chopped parsley, mint or dill
- 1 tablespoon honey, drizzled
- red pepper flakes or sumac
To assemble:
Spread the whipped feta on a serving plate. Pile the charred carrots on top. Add the toppings of choice.
Printed
