Honey Roasted Carrots

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• Step 1

  Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Step 2

  Prepare the carrots by washing, peeling, and slicing them into uniform 2-inch batons that are approximately ½-inch thick. Transfer them to a large mixing bowl.

  • 2 bunch carrots, peeled and cut into 2-inch batons (450 g)
• Step 3

  Drizzle the carrots with olive oil and sprinkle them with salt. Toss until they are evenly coated.

  • 2 tbsp olive oil (30 g)
  • 1/2 tsp salt (3 g)
    (optional)
• Step 4

  Arrange the carrots in a single layer on the prepared baking sheet. Roast for 20-30 minutes, turning halfway through, until they are fork-tender and lightly caramelized around the edges.
• Step 5

  While the carrots are roasting, combine the feta cheese and Greek yogurt in a food processor. Process until smooth, about 1-2 minutes. Add water, one tablespoon at a time, and pulse until you reach a smooth, spreadable consistency. Transfer to a serving platter and create a bed for the carrots by spreading the whipped feta in an even layer.

  • 7 oz feta (200 g)
    (at room temperature)
  • 2 tbsp greek yogurt (30 g)
  • 2 tbsp water (30 g)
    (as needed)
• Step 6

  In a small saucepan over medium-low heat, combine the olive oil and butter (if using). Once the butter has melted, add the sliced garlic and red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the garlic turns golden brown and crispy. Be careful not to burn the garlic. Remove from heat.

  • 2 tbsp olive oil (30 g)
  • 2 tbsp unsalted butter (28 g)
    (optional)
  • 4 clove garlic, thinly sliced (12 g)
  • 1/2 tsp red pepper flakes (1 g)
• Step 7

  Arrange the roasted carrots on top of the whipped feta. Immediately pour the entire garlic chili oil mixture, including the crispy garlic and chili flakes, over the carrots.
• Step 8

  Garnish with a drizzle of honey, the remaining chopped parsley, and a sprinkle of flaky sea salt. Serve warm or at room temperature.

  • 2 tbsp honey, for drizzling (42 g)
  • 1 tbsp parsley, fresh (4 g)
  • 1/2 tsp flaky sea salt (3 g)