1 1/2lbssmall to medium carrots (about 12-14), heirloom or organic carrots are best
2tablespoonsolive oil
1tablespoonhoney
2teaspoonssumac
1 1/2teaspoonsza'atar
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
chopped parsley, for serving (optional)
Whipped Feta
3/4cupgreek yogurt
8ozfeta*
2teaspoonslemon zest
1/2lemon, juiced
2garlic cloves
1tablespoonhoney
1/4cupolive oil
salt and pepper
Instructions
Preheat an oven to 400 F. Line a baking sheet with parchment paper.
Make the whipped feta. In the bowl of a food processor, combine the ingredients for the whipped feta. Blend until smooth. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to serve. Whipped feta can be made up to 3 days in advance.
Clean the carrots. Scrub the carrots of any dirt and debris and remove the tops. Rinse the carrots, then pat dry. Peel, if desired.
Roast the carrots. In a mixing bowl, whisk together the olive oil, honey, za'atar, sumac, salt, and pepper. Toss the carrots well so they're coated. Spread out on the prepared baking sheet and roast for 20-25 minutes, until fork tender.
Serve. Spread the whipped feta onto a serving plate and top with the roasted carrots. Drizzle with olive oil and sprinkle with flaky sea salt and chopped parsley.
Notes
Feta block in brine is best for this recipe. It has better flavor than the crumbled feta.