Ingredients
Scale
- 1 1/2 lbs small to medium carrots
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons sumac
- 1 1/2 teaspoons za'atar
- 3/4 cup Greek yogurt
- 8 oz block-style feta cheese
- 2 teaspoons lemon zest
- 1/2 lemon, juiced
- 2 garlic cloves
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a food processor, blend Greek yogurt, feta cheese, lemon zest, lemon juice, garlic, honey, and olive oil until smooth. Season with salt and pepper to taste, then refrigerate.
- Scrub the carrots and pat them dry. In a bowl, whisk together olive oil, honey, sumac, za'atar, salt, and pepper. Toss the carrots in this mixture until evenly coated.
- Spread the carrots on the prepared baking sheet and roast for 20-25 minutes or until fork-tender.
- Serve by spreading the whipped feta on a plate and topping it with roasted carrots. Drizzle with olive oil and sprinkle with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg