Spiced Roasted Carrots Over Whipped Feta

These delicious roasted carrots are coated with warm spices like cinnamon, ginger and smoked paprika, and served atop a bed of creamy whipped feta for an easy side dish that’s perfect for any occasion — including the holidays!

Ingredients

Carrots:

• 1 pound carrots, trimmed and sliced to evenly sized pieces

• 1 tablespoon Paducah Olive Oil Wild Fernleaf Dill Olive Oil

• 1/2 teaspoon Paducah Olive Oil Ceylon Cinnamon

• 1/2 teaspoon Paducah Olive Oil Paprika

• 1/4 teaspoon Paducah Olive Oil Ground Ginger

• 1/2 teaspoon Paducah Olive Oil Black Pepper

• 1/2 teaspoon Paducah Olive Oil Himalayan Pink Salt

Whipped Feta:

• 4 ounces feta cheese

• 1/3 cup Greek yogurt

• 1 tablespoon Paducah Olive Oil Wild Fernleaf Dill Olive Oil

• 1 tablespoon lemon juice

• 1/4 teaspoon Paducah Olive Oil Black Pepper

• Chopped parsley, for garnish

Directions

1. Preheat oven to 400 degrees.

2. In a medium bowl, drizzle carrots with olive oil. Add cinnamon, smoked paprika, ginger, black pepper and salt, and toss until evenly coated.

3. Transfer to a sheet pan and roast for about 30 minutes, until carrots are fork tender and slightly crispy. Remove from oven and let cool slightly before serving.

4. While carrots are roasting, in a small blender or food processor add feta, yogurt, olive oil, lemon juice and black pepper, and blend until smooth. If mixture is too thick to blend, add 1 tablespoon milk to thin it out.

5. Spread whipped feta onto a serving plate and top with roasted carrots. Garnish with chopped parsley.