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–+ servings

Rainbow Carrots with Whipped Feta and Harissa Honey

50 minutes
Serves 4 as a side dish
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rainbow carrots with whipped feta, pomegranate, parsley and harissa honey

Ingredients 

  • 1 lb rainbow carrots peeled and sliced on a bias
  • Olive oil for roasting
  • 2 cloves garlic thinly sliced
  • 1 shallot thinly sliced
  • Harissa to taste
  • Kosher salt to taste
  • Black pepper to taste
  • 4 oz feta from a block in brine
  • 4 oz Greek yogurt or whipped cream cheese
  • 1/3 cup pomegranate arils
  • 1/4 cup coarsely chopped pistachios
  • 2 tbsp finely chopped parsley or cilantro/chives
  • 3 tbsp honey
  • 1/8 tsp harissa for honey drizzle, plus more to taste

Directions 

  • Preheat the oven to 375°F.
  • Add the carrots, garlic, and shallot to a sheet pan. Drizzle generously with olive oil and season with salt, pepper, and harissa. Toss to coat evenly.
  • Roast for 30–40 minutes, or until the carrots are fork-tender and lightly golden.
  • Meanwhile, add the feta and yogurt (or whipped cream cheese) to a food processor or mini blender. Blend until smooth and creamy. Season with salt, pepper, or a drizzle of olive oil if you like. Set aside.
  • Chop the pistachios and herbs.
  • In a small bowl, stir together the honey and 1/8 tsp harissa (add more if you want it spicier).
  • To serve, spread the whipped feta onto a plate or shallow bowl. Arrange the roasted carrots on top. Drizzle with harissa honey, then sprinkle with pistachios, pomegranate arils, and parsley. Finish with a final drizzle of honey and serve warm.