Roasted Carrots

• 1 lb (450 g) carrots, peeled and halved lengthwise or cut into thick sticksFind substitute
• 1½ tbsp olive oilFind substitute
• 1 tsp kosher saltFind substitute
• ½ tsp black pepperFind substitute
• 1 tsp ground cuminFind substitute
• ½ tsp smoked paprika or sweet paprikaFind substitute
• Pinch of cayenne pepper or chili flakes, optionalFind substitute

Honey-Lemon Glaze

• 1½ tbsp honeyFind substitute
• 1 tbsp unsalted butterFind substitute
• 1 tsp finely grated lemon zestFind substitute
• 1 tbsp fresh lemon juiceFind substitute

Whipped Feta

• 6 oz (170 g) feta cheeseFind substitute
• ½ cup (120 g) plain Greek yogurtFind substitute
• 1 tbsp olive oilFind substitute
• 1 small garlic clove, finely grated or mincedFind substitute
• ¼ tsp black pepperFind substitute

Finishing

• 2 tbsp chopped pistachios or walnuts, optionalFind substitute
• 1 tbsp chopped fresh parsley, dill, or mint, optionalFind substitute

1. 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. 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. 3

   Roast: Roast for 18–25 minutes, turning once halfway through, until the carrots are tender and browned around the edges.

4. 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. 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. 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. 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.