Roasted Honey Carrots

Give your Easter table a colourful upgrade with these roasted honey spiced carrots with whipped feta. 

Sweet roasted carrots, warm spices and creamy whipped feta come together for the perfect balance of flavour and texture - this vibrant dish is simple to make but impressive enough for any Easter gathering.

A side dish that looks just as good as it tastes.

Ingredients:

• 400–500g baby carrots (thin long ones), trimmed and washed
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp mixed spice
• salt and cracked black pepper
• 2 tbsp pomegranate seeds 
• ¼ crumbled roasted walnuts

Whipped feta yoghurt:

• 150g feta
• 100g greek yoghurt
• 1 small garlic clove
• 1 tbsp lemon juice
• 1 tsp olive oil

Method:

1. Preheat the oven to 200°C.
2. Place the baby carrots on a lined baking tray. Drizzle with olive oil and honey, then sprinkle over paprika, cumin, mixed spice, salt and pepper. Toss well so the carrots are evenly coated.
3. Spread the carrots in a single layer and roast for 20–25 minutes, turning halfway, until tender and caramelised on the edges.
4. Meanwhile, make the whipped feta yoghurt by blending the feta, Greek yoghurt, garlic, lemon juice and olive oil until smooth and creamy.
5. Spread the whipped feta yoghurt across the base of a serving plate. Pile the warm roasted carrots on top and spoon over any sticky juices from the tray.
6. Finish with pomegranate seeds and walnuts