Chili-Maple Roasted Carrots with Pistachio-Feta-Carrot Top Crumble & Whipped Cottage Cheese
2 servings
🥕
0.5 kg
Whole Carrots With Greens
🛢️
50 ml
Olive Oil
🍁
15 ml
Maple Syrup
🧂
3.7 g
Salt
🌶️
2.5 g
Chili Powder
🌿
15 g
Fresh Oregano
🥜
63 g
Pistachios
🧀
28 g
Feta Cheese
🍋
0.5
Lemon
🧂
1.3 g
Pepper
🧀
180 g
Cottage Cheese
🧅
25 g
Scallions
Preparation Steps
Step 1/6
Preheat the oven to 400. Line a sheet pan with parchment paper.
Step 2/6
Add the carrots to the sheet pan and drizzle with oil and maple syrup. Add salt and chili powder and toss to coat.
Step 3/6
Top with oregano and bake for 30 minutes, tossing halfway.
Step 4/6
While carrots roast, chop carrot greens, pistachios, and feta. Add lemon zest, salt, pepper, and olive oil.
Step 5/6
Blend cottage cheese and scallions until smooth. Season with salt and pepper.
Step 6/6
Spread cottage cheese on plate, top with carrots and crumble. Drizzle with maple syrup and serve.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
15 minutes
Cooking
30 minutes
Overall
45 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
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Origin
Source
Platform
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Original Creator
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Origin
Cuisine
American
Geographic
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Various
Aspect
Texture
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Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos