When it comes to planning your holiday dinner menu, every dish you choose is intentional and enticing.
Between a stunning main dish, sizzling side dishes, fancy finger foods, amazing appetizers, and delectable desserts, it's a lot of coordination to put together a menu that will satisfy every guest.
Oh, and don't even mention the dreaded oven schedule and hours of prep work, am I right?
Well, I'm here to tell you that today's recipe for roasted carrots with whipped feta is one of those dishes that will wow any guest and save you both prep time and cook time on the big day!
It can also be served as an appetizer or a side dish, so it can be whatever you need or want it to be.
(I just want it to be on my plate!)
Basically, it's a great addition to your holiday table and everyone will rave about it.
Easy to make: all you need is a handful of ingredients and 10 minutes of prep work!
Macro friendly: unlike other appetizers, there's actually protein in this dish so it doubles as an excellent side dish to any dinner recipe. This also means you're less likely to fill up on the finger food so you have more room for the main dish!
Seasonal ingredients: the roasted carrots and chopped pistachios are both signature winter foods, so they go great together
Perfect for the holiday table: whether you're serving these roasted carrots as a delicious side dish or a tasty appetizer, your holiday menu just got an incredible upgrade! They're perfect for Easter, Thanksgiving, or Christmas.
Bold flavors: everything comes together for a mouthful of flavor that will leave you speechless!
Preheat the oven to 425°F and set out a baking sheet, roasting tray, or lipped oven tray.
You'll also need a cutting board for the pistachios and a food processor for the whipped feta.
If you're using whole carrots, slice them into thin coins. If you're using baby carrots, slice them in half.
Place carrots in a single layer on your baking sheet. Add a drizzle of olive oil over the carrots, then season with oregano, kosher salt, and black pepper to taste.
Roast carrots for 20-25 minutes until fork tender.
Add the feta and greek yogurt to the bowl of the processor, along with a pinch of salt.
Blend feta until smooth, scraping around and under the food processor blades as you go.
Transfer to a small bowl and set aside.
On your cutting board, roughly chop the pistachios into smaller pieces. Mince your herb of choice and set aside.
Spread a little whipped feta on a serving plate, then top with some roasted carrots, chopped pistachios, fresh herbs, and a dash of fine sea salt. That's it!
You can plate everything together all one one plate or serve each ingredient individually so each person can make their own plate.
Allow the carrots to cool to room temperature, then store in an airtight container or ziploc bag for up to 4 days in the fridge.
Store the whipped feta in its own airtight container for up to 5 days in the fridge.
Yes, but they won't taste as good as they would fresh out of the oven. If you're making this recipe for Thanksgiving and have other dishes that require the oven, these will do just fine being reheated in the microwave before serving. You can also make them in the air fryer!
Yes! If you're using whole carrots, slice them into thin coins. If you're using baby carrots, slice them in half. Toss the carrots in your desired seasonings and a little bit of olive oil. Spray the air fryer basket with cooking spray and spread the carrots in a single layer, making sure not to overcrowd the basket. Cook for 15-20 minutes at 400°F or until the carrots are fork tender.
Yes! Carrots, cheese, and nuts do not contain gluten.
Sure! Just use your favorite dairy free feta cheese and plain greek-style yogurt.
I hope you make these roasted carrots for Thanksgiving this year! They are so easy to make and have bold flavors that will wow any guests at your dinner party.
Be sure to leave a star rating and review below if you try the recipe so other readers know how you liked it!
Ready in just 30 minutes, these roasted rainbow carrots are served over a bed of creamy whipped feta and topped with crunchy pistachios and fresh mint leaves. They are the perfect side dish for a roast turkey, holiday spread, or weeknight dinner.
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