Baby bunched carrots tossed in olive oil, cumin, salt and honey, roasted until golden, then served with a feta and yoghurt whip. Top with crunchy, store-bought dukkah and fresh mint for an epic side dish.
These Roasted Carrots with Feta Whip are a simple yet impressive side dish that's perfect for entertaining or elevating a weeknight dinner. Sweet, caramelised carrots are paired with a creamy, tangy feta yoghurt whip, then finished with crunchy dukkah and fresh mint. It's a beautiful balance of sweet, savoury and fresh flavours - and it looks just as good as it tastes. For another amazing side dish, be sure to try my Peas with Courgette and Ricotta.
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Ingredient notes:
- Baby bunch carrots: This recipe is designed for baby bunched carrots. If you can't find these you can absolutely use regular carrots, just cut them into long batons, similar in size to the carrots pictured.
- Feta: Adds a salty, tangy contrast to the sweet carrots. When whipped with yoghurt, it becomes light and creamy.
- Dukkah: Provides crunch and warm spice, finishing the dish with texture and flavour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a tray with baking paper and arrange the carrots in the base of it.
Melt the honey in a small jug in the microwave, then stir in olive oil and cumin. Pour the glaze over the carrots and toss to coat. Sprinkle with sea salt and bake for 30 minutes.
Remove from the oven, turn the carrots to coat in the glaze, then return to the oven for a further 20 minutes until golden and cooked through. Meanwhile, make the feta whip.
Combine all the ingredients in a small bowl and whisk together until smooth. To serve, spread the feta whip across the base of a serving platter.
Top with the roasted carrots then sprinkle over the dukkah and chopped mint.
Recipe FAQs:
Yes. Simply peel and cut large carrots into even sticks so they cook at the same rate.
Try toasted nuts and seeds, pine nuts, or even a sprinkle of chilli flakes for a different finish.
Absolutely. Store the roasted carrots and feta whip separately in the fridge, then reheat the carrots gently and assemble before serving.
Storage:
Store leftover carrots and feta whip separately in airtight containers in the fridge for up to 3 days. Reheat the carrots in the oven or microwave until warmed through.
The feta whip is best served fresh but can be stirred again before serving if it firms up in the fridge.
Top tips:
- For a silky feta whip, use a small food processor or stick blender instead of whisking by hand.
- This recipe can be made ahead of time. Simply roast the carrots and make the feta whip earlier in the day, then assemble just before serving.
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Roasted Carrot with Feta Whip
Baby bunched carrots tossed in olive oil, cumin, salt and honey, roasted until golden, then served with a feta and yoghurt whip.
Ingredients
Roasted carrots
- 800g baby bunched carrots, washed and trimmed
- 2 tsp honey
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sea salt
Feta whip
- 50g feta
- 100g Greek yoghurt
- 1 Tbsp lemon juice
- Salt and cracked black pepper to taste
To serve
- 2 Tbsp dukkah, store bought
- 2 tsp mint, chopped
Instructions
- Preheat the oven to 180°C fan bake. Line a tray with baking paper and arrange the carrots in the base of it.
- Melt the honey in a small jug in the microwave, then stir in olive oil and cumin. Pour the glaze over the carrots and toss to coat.
- Sprinkle with sea salt and bake for 30 minutes.
- Remove from the oven, turn the carrots to coat in the glaze, then return to the oven for a further 20 minutes until golden and cooked through.
- Meanwhile, make the feta whip. Combine all the ingredients in a small bowl and whisk together until smooth.
- To serve, spread the feta whip across the base of a serving platter. Top with the roasted carrots then sprinkle over the dukkah and chopped mint.
Notes
- For a silky feta whip, use a small food processor or stick blender instead of whisking by hand.
- Roast the carrots and make the feta whip earlier in the day, then assemble just before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 8mgSodium: 535mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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