Sweet and savory roasted carrots are seasoned with cumin and paprika, caramelized with a buttery honey-lemon glaze, and served over creamy whipped feta. Finished with crunchy pistachios and fresh herbs, this colorful Mediterranean-inspired dish works as an appetizer, vegetarian side, or shareable plate.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 320 kcal
- Protein
- 10 g
- Carbs
- 25 g
- Fat
- 21 g
- Fiber
- 4 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
61% match confidence
Data sources: USDA FoodData Central
- 11 of 18 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…Roasted Carrots
- 1 lb (450 g) carrots, peeled and halved lengthwise or cut into thick sticks
- 1½ tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp smoked paprika or sweet paprika
- Pinch of cayenne pepper or chili flakes, optional
Honey-Lemon Glaze
- 1½ tbsp honey
- 1 tbsp unsalted butter
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
Whipped Feta
- 6 oz (170 g) feta cheese
- ½ cup (120 g) plain Greek yogurt
- 1 tbsp olive oil
- 1 small garlic clove, finely grated or minced
- ¼ tsp black pepper
Finishing
- 2 tbsp chopped pistachios or walnuts, optional
- 1 tbsp chopped fresh parsley, dill, or mint, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Za’atar — Sprinkle lightly over the finished carrots and whipped feta for an herby, tangy finish.
- Sumac — A small pinch over the finished dish adds bright, lemony acidity.
Instructions
- 1
Prepare the carrots: Preheat the oven to 425°F (220°C). If the carrots are large, halve or quarter them lengthwise so the pieces are roughly similar in thickness.
- 2
Season: Place the carrots on a large sheet pan. Add 1½ tbsp olive oil, salt, black pepper, cumin, paprika, and cayenne or chili flakes, if using. Toss until evenly coated, then arrange in a single layer.
- 3
Roast: Roast for 18–25 minutes, turning once halfway through, until the carrots are tender and browned around the edges.
- 4
Make the whipped feta: While the carrots roast, add the feta, Greek yogurt, 1 tbsp olive oil, garlic, and ¼ tsp black pepper to a food processor. Blend for 1–2 minutes, scraping down the sides as needed, until smooth and creamy. Transfer to a serving platter or refrigerate until needed.
- 5
Make the glaze: Add the honey and butter to a small saucepan over low heat. Warm just until the butter melts and the mixture becomes fluid. Remove from the heat and stir in the lemon zest and lemon juice.
- 6
Glaze the carrots: Remove the carrots from the oven and immediately drizzle them with the honey-lemon butter. Toss gently to coat. Return to the oven for 2–3 minutes to lightly caramelize and set the glaze.
- 7
Assemble: Spread the whipped feta over a serving platter. Arrange the warm glazed carrots over the feta. Sprinkle with chopped pistachios or walnuts and fresh herbs, if using. Serve warm.
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