Yall this is SO GOOD and simple. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Recipe below!
Ingredients for 4:
– 1 bunch of organic carrots, green tops trimmed
– 2 tbsp hot honey + more for drizzling (can also use regular honey with a dash of cayenne)
– 1 tbsp date syrup
– 1 tsp salt
– 1 tsp fresh cracked pepper
– 1/4 tsp dried thyme
– 1/2 tsp cumin
– 1/4 tsp dried ginger
– 1/2 tsp dried dill
– 1 tsp olive oil
– 2 tbsp pomegranate seeds
– 2 tbsp shelled pistachios, roughly chopped
– 4 oz sheep’s milk feta (creamier)
– 3 oz plain Greek yogurt
– fresh dill, chopped, for garnish
– 1 lemon, zested
Directions:
1. Preheat oven to 400.
2. Toss carrots in olive oil, 1 tbsp honey, date syrup, salt, pepper, thyme, cumin, ginger & dill.
3. Bake in oven 40-45 mins until tender (check with a fork to make sure they’re soft). You want them more charred. Can also cut down on time by microwaving carrots for 5 mins and then adding to oven on 450 for 20-25 mins, pop broiler on at the end for 2-3 mins.
4. Make whipped feta – add feta, Greek yogurt, 1 tbsp honey, dash of salt & pepper, zest of one lemon. Blend until creamy.
5. Spread whipped feta on serving platter, top with carrots, pomegranate, pistachios, drizzle of hot honey, & fresh dill.
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