Roasted Carrots with Whipped Feta and Pistachios

• 1 1/2 lbs. rainbow carrots*
• 1 Tbsp olive oil
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 oz. fat free feta cheese**
• 1/3 C nonfat plain Greek yogurt
• 1/3 C pistachios, chopped
• Fresh parsley, chopped

1. Preheat the oven to 425°F and spray a baking sheet with cooking spray.
2. 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.
3. Roast carrots for 20-25 minutes until fork tender.
4. Meanwhile, add the feta and greek yogurt to the bowl of the processor, along with a pinch of salt. Blend until smooth, scraping around and under the food processor blades as you go. Transfer to a small bowl and set aside.
5. To serve, spread the whipped feta on a serving plate, then top with the roasted carrots, pistachios, and parsley. Divide into 4 portions and enjoy!

*If you're using whole carrots, slice them into thin coins. If you're using baby carrots, slice them in half.

**I've been able to find fat free feta at most Walmarts. If you can't find any, reduced fat is fine.

Nutrition facts are a calculated estimate of 1/4 of the entire recipe.