Honey- roasted carrots , combined with creamy whipped feta and crunchy pistachios, make a simple and delicious dish, perfect as a snack or light main course. The sweet carrots harmonize beautifully with the freshness of the feta and the crunchy pistachio topping.
Colorful carrots on a bed of protein
SimplyLevel
35 min.working hours
from Paulina
Ingredients
- 750 gCarrots (preferably small ones with greens)
- 2 tbspolive oil
- 1 tbsphoney + a little extra for drizzling
- ½ tspsalt
- ½ tspfreshly ground pepper
- 200gFeta cheese (preferably a creamy, mild feta)
- 100gGreek yogurt (10% fat)
- 1 tbspolive oil
- ½ tbsphoney
- ½ tsplemon juice
- A little pepper to taste
To serve
- 40 g roasted, salted pistachios, coarsely chopped
- A little honey to drizzle on
- A little fresh herbs of your choice (e.g. mint or parsley, finely chopped)
Nutritional values per serving
Makes 4 servings. Nutritional values are calculated per serving:
290 kcal
calories
10 g
protein
22 g
carbohydrates
18 g
Fat
preparation
-
Preheat the oven to 220°C (425°F) (200°C (400°F) fan-forced) . Wash the carrots and halve them lengthwise, depending on their size. Toss them in a bowl with olive oil, honey, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25 minutes, until lightly caramelized and soft, but still slightly firm to the bite.
-
Blend feta with yogurt, olive oil, honey, and lemon juice in a blender on high speed until a smooth, airy cream forms. Season with pepper to taste and refrigerate until ready to use.
-
Spread the whipped feta on a plate. Arrange the roasted carrots on top. Top with chopped pistachios, a drizzle of honey, and fresh herbs.
Tip for more protein
Add extra yogurt or a little cottage cheese to the whipped feta.
Tip for more flavor
Sprinkle a pinch of chili flakes or roasted cumin over the carrots.