Honey Roasted Carrots

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• Step 1

  Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Step 2

  Wash, peel, and slice the carrots into even 2-inch batons, about ½-inch thick, so they roast evenly. Transfer to a large mixing bowl.

  • 2 bunch carrots (450 g)peeled and cut into 2-inch batons
• Step 3

  Drizzle the carrots with olive oil, sprinkle with salt, and toss until evenly coated.

  • 2 tbsp olive oil (30 g)
  • ½ tsp salt (3 g)
    (optional)
• Step 4

  Spread the carrots in a single layer on the prepared baking sheet, leaving space between pieces. Roast for 20–30 minutes, turning halfway through, until the carrots are fork-tender and caramelized at the edges.
• Step 5

  Meanwhile, make the whipped feta. Add the feta and Greek yogurt to a food processor and blend until smooth and creamy, 1–2 minutes. Add water, 1 tablespoon at a time, blending until you reach a light, spreadable consistency. Spread the whipped feta onto a serving platter as a base for the carrots.

  • 7 oz feta (200 g)
    (at room temperature)
  • 2 tbsp greek yogurt (30 g)
  • 2 tbsp water (30 g)
    (as needed)
• Step 6

  Make the crispy garlic chili oil: In a small saucepan over medium-low heat, add olive oil and butter (if using). Once melted, stir in the sliced garlic and red pepper flakes. Cook 3–4 minutes, swirling occasionally, until the garlic turns golden and crisp. Remove from heat to prevent burning.

  • 2 tbsp olive oil (30 g)
  • 2 tbsp unsalted butter (28 g)
    (optional)
  • 4 clove garlic (12 g)thinly sliced
  • ½ tsp red pepper flakes (1 g)
• Step 7

  Place the roasted carrots over the whipped feta. While still warm, pour the garlic chili oil — including the crispy bits — evenly over the top.
• Step 8

  Finish with a drizzle of honey, a scatter of chopped parsley, and a pinch of flaky sea salt.

  • 2 tbsp honey (42 g)for drizzling
  • 1 tbsp parsley (4 g)fresh
  • ½ tsp flaky sea salt (3 g)