Cumin Roasted Carrots with Whipped Feta

Cumin Roasted Carrots with Whipped Feta

Yield: 2 servings 

Roasted Carrots:

• 4 medium carrots, peeled and halved lengthwise
• 1 tbsp olive oil, plus more for drizzle
• 1 tsp cumin, plus a dash for garnish
• 1 tsp coriander
• 1/2 tsp Salt 
• 1/2 tsp pepper
• 2 tbsp pistachios, chopped
• 1 tbsp mint, lightly chopped

Whipped Feta:

• 1 cup plain Yogurt 
• ½ cup feta, crumbled 
• 1 tsp lemon zest 
• ¼ tsp salt 
• ¼ tsp pepper 
• 2 tbsp olive oil

1. Preheat oven to 425 degrees. Toss peeled carrots and olive oil in a medium bowl. Add cumin, coriander, salt and pepper and toss thoroughly. Pour onto a sheet pan and arrange into a single layer. Roast for 10-15 minutes until carrots are tender.
2. While carrots are roasting, make whipped feta. Combine yogurt, whipped feta, lemon zest, salt and pepper in a food processor. Slowly feed the olive oil into the food processor while pulsing until smooth and creamy.
3. To assemble, create a bed of whipped feta on a plate. Layer roasted carrots. Top with an extra drizzle of olive oil, pistachios, and mint. 

Optional: If your carrots are not sweet enough for you, drizzle a little honey on top!