If you usually skip vegetable sides, these feta-dipped roasted carrots are an easy one to try. The carrots are coated with olive oil and spices before being roasted until tender. They’re served with a creamy feta dip that goes really well with the sweet carrots.
The creamy feta dip pairs with smoky paprika carrots. The ingredients might already be lying in your pantry, and the dish takes less than an hour to make. It’s also great for holiday dinners when you need a veggie side to go with the main course.
You can serve these carrots as an appetizer or as a side dish. The colorful toppings also make the carrots look nice on a serving tray.
How to Make Feta-Dipped Roasted Carrots
INGREDIENTS:
For the Feta Dip
- 3.5 oz feta cheese, cubed
- 75 g Greek yogurt
- 1 tbsp olive oil
- Juice of ½ lemon
- ½ tbsp honey
- 2 medium garlic cloves, minced
- ½ tsp lemon zest, finely grated
- 1 tbsp fresh parsley
- Black pepper, to taste
For the Carrots
- 1 lb carrots
- 2 tbsp olive oil
- ½ tsp sweet paprika
- ¼ tsp smoked paprika
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper, to taste
For the Topping
- 20 g feta cheese, crumbled
- 1 tbsp sunflower seeds
- 1 tbsp fresh parsley, chopped
- 1 tbsp honey
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Peel the carrots and cut them lengthwise. Cut thick carrots into quarters and thinner ones in half. Cut the pieces about the same size so they cook evenly.
3. Add the olive oil, sweet paprika, smoked paprika, Italian seasoning, garlic powder, salt, and black pepper to a large bowl. Mix well.
4. Add the carrots and toss until they’re well coated.
5. Line a baking tray with parchment paper and arrange the carrots in a single layer. Roast the carrots for about 25 minutes, or until they’re tender and browned. Turn them halfway through for even cooking.
6. To make the whipped feta dip, add the feta, Greek yogurt, olive oil, lemon juice, honey, garlic, lemon zest, parsley, and black pepper to a blender or food processor. Blend until smooth and creamy.
7. Spread the feta dip over a serving plate. Arrange the roasted carrots over the dip.
8. Add crumbled feta, parsley, and sunflower seeds on top. Drizzle with honey and serve warm.
Important Recipe Notes:
- You can also roast the carrots in an air fryer. Preheat it to 400°F (200°C) and air fry the carrots for 25 minutes, turning them halfway through.
- This recipe is make-ahead friendly, but it tastes best when served warm. If serving later, make the feta dip ahead and roast the carrots before serving.
- If the feta dip is too thick, add a little more Greek yogurt and blend again.
- There’s no need to add salt to the feta dip. Feta is already quite salty, so you probably won’t need any extra.
- Don’t overcrowd the baking tray. Leave some space between the carrots so they can brown properly.
Feta-Dipped Roasted Carrots
Ingredients
Method
- Preheat the oven to 400°F.
- Peel the carrots and cut them lengthwise. Cut thick carrots into quarters and thinner ones in half. Cut the pieces about the same size so they cook evenly.
- Add the olive oil, sweet paprika, smoked paprika, Italian seasoning, garlic powder, salt, and black pepper to a large bowl. Mix well.
- Add the carrots and toss until they’re well coated.
- Line a baking tray with parchment paper and arrange the carrots in a single layer. Roast the carrots for about 25 minutes, or until they’re tender and browned. Turn them halfway through for even cooking.
- To make the whipped feta dip, add the feta, Greek yogurt, olive oil, lemon juice, honey, garlic, lemon zest, parsley, and black pepper to a blender or food processor. Blend until smooth and creamy.
- Spread the feta dip over a serving plate. Arrange the roasted carrots over the dip.
- Add crumbled feta, parsley, and sunflower seeds on top. Drizzle with honey and serve warm.