PARMESAN CARROTS WITH WHIPPED BASIL FETA & HOT HONEY
This is an excellent recipe when you have a few carrots left in the bag that aren't great. Aside from a quick roast in the oven with grated parm and olive oil, you won't have much more to do than run your food processor for the whipped feta, then assemble it for eating.
I love the way the Parm crisps against the softened carrots. I add a sweet kick with a drizzle of hot honey followed by a flick over of chopped pistachios. You can skip this if you are short on time though this detail is fast. Either way, the hot and crispy carrots swiped through the salty, whipped Feta magically turn into nirvana on a fork--in my humble opinion.
PARMESAN CARROTS WITH WHIPPED BASIL FETA
& HOT HONEY
Ingredients: 2 cups peeled and sliced carrots, 1 tbsp. garlic-infused olive oil, 1/4 cup grated Parmesan cheese, sea salt, 1/2 cup Feta cheese, 1/2 cup Greek yogurt, 2 tsp. dried basil, hot honey, see TIPS below, 2 tbsp. chopped pistachios.
1. Prep the carrots: Preheat the oven to 425*F. Tip the carrots into an oven dish or onto a baking sheet lined with parchment paper. Drizzle with olive oil and salt to taste. Toss. Cover with a coating of grated Parmesan cheese. Roast for 20-25 minutes or until fork-tender.
2. Make the Basil Whipped Feta: Add the feta, Greek yogurt, dried basil, and a pinch of salt to a food processor or blender. Blitz until smooth, scraping down the sides. Add water by the teaspoon, if needed.
3. Serve: Remove the carrots from the oven. Spread a few dollops of whipped feta over a plate or serving platter. Place the carrots on top. Drizzle with hot honey (if using) and finish with chopped pistachios.
Look for hot honey at your grocery store. Or make it: Combine 1/3 cup honey with 1 tsp. chili flakes and 1/2 tsp. cayenne pepper in a small saucepan over low heat. Stir until warm, and remove. Can be stored covered at room temper for up to 4 days.
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