Honey Im Hot Roasted Carrots With Whipped Feta

Honey Im Hot Roasted Carrots With Whipped Feta

Featuring

These colorful roasted carrots are glazed with Honey I’m Hot and served over a creamy whipped feta bed. The hot honey is used twice. First as a roasting glaze that caramelizes on the carrots and again swirled into a finishing drizzle that adds shine and a sweet spicy kick at the table.

Ingredients

Roasted Carrots

• 2 pounds medium carrots, peeled and cut on a diagonal into 2 inch pieces
• 2 tablespoons olive oil
• 3 tablespoons Honey I’m Hot
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Whipped Feta

• 6 ounces feta cheese, crumbled
• 3 tablespoons cream cheese, softened
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Freshly ground black pepper to taste

Honey Im Hot Finishing Drizzle

• 2 tablespoons Honey I’m Hot
• 1 teaspoon warm water, if needed to thin slightly

To Serve

• 2 tablespoons chopped fresh parsley or dill
• 1 tablespoon toasted pistachios or sliced almonds, optional
• Lemon wedges

Instructions

1. Prepare and season the carrots
   1. Preheat oven to 425°F.
   2. Line a large rimmed baking sheet with parchment paper.
   3. Place the carrot pieces in a large bowl.
   4. In a small bowl whisk together olive oil, 3 tablespoons Honey I’m Hot, apple cider vinegar, salt, and black pepper.
   5. Pour the mixture over the carrots and toss until they are evenly coated.
   6. Spread carrots on the prepared baking sheet in a single layer.
2. Roast the carrots
   1. Roast for 20 to 25 minutes, stirring once halfway through, until the carrots are tender and edges are caramelized. The Honey I’m Hot glaze will darken slightly and become sticky.
   2. Remove from the oven and let cool for a few minutes while you prepare the whipped feta.
3. Make the whipped feta
   1. Add feta, cream cheese, Greek yogurt, lemon juice, and olive oil to a food processor.
   2. Blend until very smooth and creamy, scraping down the sides as needed. If you do not have a food processor, mash and whip together in a bowl with a fork and then a whisk.
   3. Season with a few grinds of black pepper and blend again. Taste and adjust lemon or pepper if desired.
4. Prepare the Honey Im Hot finishing drizzle
   1. In a small bowl add 2 tablespoons Honey I’m Hot.
   2. If the honey is very thick, stir in 1 teaspoon warm water until it becomes just thin enough to drizzle from a spoon.
5. Assemble the dish
   1. Spread the whipped feta in a thick layer on a large shallow serving plate or platter, creating swoops with the back of a spoon.
   2. Arrange the warm roasted carrots on top of the whipped feta in a loose pile, allowing some feta to peek through.
   3. Drizzle the Honey Im Hot finishing sauce over the carrots and a little over the feta.
   4. Sprinkle with chopped parsley or dill and toasted nuts if using.
6. Serve
   1. Serve warm or at room temperature with lemon wedges on the side for squeezing.
   2. Place the jar of Honey I’m Hot on the table so guests can add an extra drizzle if they enjoy more heat.

Tips

• Use rainbow carrots for an extra colorful presentation.
• For a thicker whipped feta, use less yogurt. For a looser dip-like texture, add an extra tablespoon of yogurt or a splash of milk.
• This dish pairs well with roasted chicken or fish, or can stand alone as a vegetarian main with crusty bread.