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Honey Harissa Carrots With Whipped Feta

An exceptional dish combining sweet and spicy honey-harissa roasted carrots with creamy whipped feta, perfect for weeknight dinners or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Carrots
  • 500 g Carrots Tender, sweet, and juicy.
  • 2 tsp Cinnamon To enhance the sweetness.
  • 1 each Lemon Juiced for brightness.
  • 2 tbsp Olive Oil For roasting.
  • 1 can Drained Cooked Chickpeas Adds protein and crunch.
  • 2 tbsp Honey Sweet glaze.
  • 2 tbsp Rose Harissa Paste For a spicy kick.
  • to taste Salt and Black Pepper Essential for flavor enhancement.
For the Whipped Feta
  • 200 g Feta Cheese Crumbled for mixing.
  • 200 g Greek Yogurt Base for whipped feta.

Method
 

Preparation
  1. Preheat your oven to 190°C.
  2. Trim the green tops off the carrots and place them in a roasting tray.
  3. Drizzle the carrots with olive oil, sprinkle with cinnamon, salt, and black pepper.
Roasting
  1. Roast the carrots for 30 minutes or until fork-tender and slightly caramelized.
Sauce Preparation
  1. Chop the carrot tops (about 2 tablespoons) and mix them with lemon juice and olive oil to create a green sauce.
Whipping Feta
  1. In a mixing bowl, combine Greek yogurt and crumbled feta. Whisk until creamy and well-blended.
  2. Season with salt and pepper to taste.
Final Assembly
  1. After roasting, scatter drained chickpeas over the carrots and return to the oven for an additional 15 minutes.
  2. Mix honey and rose harissa paste in a bowl.
  3. After the carrots and chickpeas are done, pour the honey-harissa mixture over them and toss gently to coat.
  4. Serve on a plate with whipped feta and drizzle the carrot top oil over the dish.

Notes

Use fresh, organic carrots for best flavor. Roasting chickpeas longer adds crunch. Try different spices or add nuts for variety.