A tray of roasted carrots with whipped feta and pistachios

Roasted Carrots with Whipped Feta and Pistachios

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.













  • 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.


Serving: 1/4 recipe / Calories: 171 / Fat: 7.8g / Saturated fat: 2.5g / Carbohydrates: 17.3g / Fiber: 5.1g / Sugar: 6.4g / Protein: 9.8

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