An Easy Roasted Carrots Recipe with Green Harissa and Whipped Feta (Recipe in description)

Preheat your oven to 425°F (220°C).

Clean the carrots thoroughly under cold running water to remove any dirt or debris.

Peel the carrots if desired, then trim both ends. Cut thicker carrots into 1-inch pieces for even cooking.

Place the cleaned and cut carrots in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Spread the seasoned carrots in a single layer on a baking sheet and roast for 20-25 minutes until tender and caramelized.

For the green harissa, roast the poblano peppers in the oven until blackened, then peel and seed them.

In a blender, combine roasted peppers, carrot tops, parsley, cilantro, garlic, water, lemon juice, lemon zest, cumin, coriander, cardamom, salt, and black pepper. Blend into a chunky paste, then drizzle in olive oil while blending.

Transfer the harissa to a bowl and stir in the remaining olive oil.

To make the whipped feta, crumble feta into a stand mixer and mix on medium speed while gradually adding heavy cream until light and fluffy. Adjust salt to taste.

To serve, spread whipped feta on a platter, top with green harissa, and pile roasted carrots on top. Sprinkle with toasted walnuts and cracked black pepper.

Equipment Needed

Spice Level:

Dietary